,,everyday ,,foods ,,in ,,war ,,time by ,,mary ,,swartz ,,rose ,assistant-,professor1 ,department of ,nutrition1 ,teachers ,college1 ,columbia ,university ,new ,york #aiah ,the time has come1 the ,aggies said1 ,to talk of many things1 ,of what to eat1 of calories1 ,of cabbages and kings1 ,of vitamines and sausages1 ,and whether costs have wings4 ,journal of ,home ,economics1 ,november1 #aiag4 ,,preface ,,food ,,is ,,fuel ,,for ,,fighters4 ,do not waste it4 ,save ,,wheat1 ,,meat1 ,,sugars ,,and ,,fats4 ,send more to our ,soldiers1 ,sailors and ,allies4 ,the patriotic housewife finds her little domestic boat sailing in uncharted waters4 ,the above message of the ,food ,administration disturbs her ordinary household routine1 upsets her menus and puts her recipes out of commission4 ,it also renders inoperative some of her usual methods of economy at a time when rising food prices make economy more imperative than ever4 ,to be patriotic and still live on one's income is a complex problem4 ,this little book was started in response to a request for a war message about food4 ,it seemed to the author that a simple explanation of the part which some of our common foods play in our diet might be both helpful and reassuring4 ,to change one's menu is often trying2 to be uncertain whether the substituted foods will preserve one's health and strength makes adjustment doubly difficult4 ,it is hoped that the brief chapters which follow will make it easier to save wheat1 meat1 sugars and fats and to make out an acceptable bill of fare without excessive cost4 ,thanks are due to the ,webb ,publishing ,company1 ,st4 ,paul1 ,minnesota1 for permission to reprint three of the chapters1 which appeared originally in ,the ,farmer's ,wife4 ,,teachers ,,college1 ,columbia ,university1 ,new ,york ,city4 ,december #a1 #aiag4 ,,table ,,of ,,contents ,,chapter ,i4 ,,the ,,milk ,,pitcher ,,in ,,the ,,home ,,ii4 ,,cereals ,,we ,,ought ,,to ,,eat ,,iii4 ,,the ,,meat ,,we ,,ought ,,to ,,save ,,iv4 ,,the ,,potato ,,and ,,its ,,substitutes ,v4 ,,are ,,fruits ,,and ,,vegetables ,,luxuries8 ,,vi4 ,,fat ,,and ,,vitamines ,,vii4 ,,sugar ,,and ,,spice ,,and ,,everything ,,nice ,,viii4 ,,on ,,being ,,economical ,,and ,,patriotic ,,at ,,the ,,same ,,time ,,appendix--,,some ,,war ,,time ,,recipes ,,everyday ,,foods ,,in ,,war ,,time ,,chapter ,i ,,the ,,milk ,,pitcher ,,in ,,the ,,home 7,reprinted from ,the ,farmer's ,wife1 by permission of the ,webb ,publishing ,company47 ,there is a quaint old fairy tale of a friendly pitcher that came and took up its abode in the home of an aged couple1 supplying them from its magic depths with food and drink and many other comforts4 ,of this tale one is reminded in considering the place of the milk pitcher in the home4 ,how many housewives recognize the bit of crockery sitting quietly on the shelf as one of their very best friends8 ,how many know that it will cover many of their mistakes in the choice of food for their families8 ,that it contains mysterious substances upon which growth depends8 ,that it stands ready to save them both work and worry in regard to food8 ,that it is really the only indispensable article on the bill of fare8 ,diet is like a house1 a definite thing1 though built of different kinds of material4 ,for a house we need wall material1 floor material1 window1 ceiling1 chimney stuffs and so forth4 ,we may1 if we like1 make floors1 walls1 and ceilings all of the same kind of stuff1 wood for example1 but we should need glass for windows and bricks or tile for chimneys4 ,or1 again1 we may choose brick for walls1 floors1 and chimneys but it would not do any better than wood for windows1 would be rather unsatisfactory for ceilings1 and impossible for doors4 ,in other words1 we could not build a modern house from one kind of material only and we really need at least four to carry out even a simple plan4 ,in a similar fashion1 diet is constructed from fuel material1 body-building material and body-regulating material4 ,no diet is perfect in which these are not all represented4 ,now1 foods are like sections of houses4 ,some correspond to single parts1 as a floor or a window or perhaps a chimney2 others to a house complete except for windows and roof2 still others to a house lacking only a door or two4 ,it takes some thought to put them together so that we shall have all kinds of parts without a great many extra ones of certain kinds and not enough of others4 ,milk is unique in that it comes nearest of all foods to being a complete diet in itself4 ,it is like the house with only a door missing4 ,we could be quite comfortable in such a house for a long time though we could make a more complete diet by adding some graham bread or an apple or some spinach4 ,we all associate milk with cows and cows with farms1 but how closely is milk associated with the farm table8 ,is it prized as the most valuable food which the farm produces8 ,every drop should be used as food2 and this applies to skim milk1 sour milk1 and buttermilk as well as sweet milk4 ,do we all use milk to the best advantage in the diet8 ,here are a few points which it is well to bear in mind3 ,milk will take the place of meat4 ,the world is facing a meat famine4 ,the famine was on the way before the war began but it has approached with tremendous speed this last year4 ,every cow killed and eaten means not only so much less meat available but so much less of an adequate substitute4 ,lean meat contributes to the diet chiefly protein and iron4 ,we eat it primarily for the protein4 ,hence in comparing meat and milk we think first of their protein content4 ,one and one-fourth cups of milk will supply as much protein as two ounces of lean beef4 ,the protein of milk is largely the part which makes cottage cheese4 ,so cottage cheese is a good meat substitute and a practical way of using part of the skim milk when the cream is taken off for butter4 ,one and one-half ounces of cottage cheese 7one-fourth cup7 are the protein equivalent of two ounces of lean beef4 ,skim milk and buttermilk are just as good substitutes for meat as whole milk4 ,since meat is one of the most expensive items in the food bill1 its replacement by milk is a very great financial economy4 ,this is true even if the meat is raised on the farm1 as food for cattle is used much more economically in the production of milk than of beef4 ,milk is the greatest source of calcium 7lime74 ,lime is one of the components of food that serves two purposes2 it is both building material for bones and regulating material for the body as a whole1 helping in several important ways to maintain good health4 ,it is essential that everyone have a supply of lime and particularly important that all growing infants1 children1 and young people have plenty for construction of bones and teeth4 ,there is almost none in meat and bread1 none in common fats and sugars1 and comparatively few common foods can be taken alone and digested in large enough quantities to insure an adequate supply2 whereas a pint of milk 7whole1 skim1 or buttermilk7 will guarantee to a grown person a sufficient amount1 and a quart a day will provide for the greater needs of growing children4 ,whatever other foods we have1 we cannot afford to leave milk out of the diet because of its lime4 ,under the most favorable dietary conditions1 when the diet is liberal and varied1 an adult should have at least half a pint of milk a day and no child should be expected to thrive with less than a pint4 ,milk contains a most varied assortment of materials needed in small amounts for the body welfare1 partly for constructive and partly for regulating purposes4 ,these are rather irregularly distributed in other kinds of food materials4 ,when eggs1 vegetables1 and cereals are freely used1 we are not likely to suffer any lack2 but when war conditions limit the number of foods which we can get1 it is well to remember that the more limited the variety of foods in the diet the more important milk becomes4 ,milk will take the place of bread1 butter1 sugar1 and other foods used chiefly for fuel4 ,the body is an engine which must be stoked regularly in order to work4 ,the more work done the more fuel needed4 ,that is what we mean when we talk about the food giving working strength4 ,a farmer and his wife and usually all the family need much fuel because they do much physical work4 ,even people whose work is physically light require considerable fuel4 ,a quart of milk will give as much working force as half a pound of bread1 one-fourth of a pound of butter1 or six ounces of sugar4 ,and this is in addition to the other advantages already mentioned4 ,milk contains specifics for growth4 ,experiments with animals have taught us that there are two specific substances1 known as vitamines1 which must be present in the diet if a young animal is to grow4 ,if either one is absent1 growth is impossible4 ,both are to be found in milk1 one in the cream and the other in the skim milk or whey4 ,for this reason children should have whole milk rather than skim milk4 ,of course1 butter and skim milk should produce the same result as whole milk4 ,eggs also have these requisites and can be used to supplement milk for either one1 but as a rule it is more practical to depend upon milk1 and usually more economical4 ,for little children1 milk is best served as a beverage4 ,but as children grow up1 the fluidity of milk makes them feel as if it were not food enough and it is generally better to use it freely in the kitchen first1 and then1 if there is any surplus1 put it on the table as a beverage or serve it thus to those who need an extra supply--the half-grown boys1 for instance1 who need more food in a day than even a hard-working farmer4 ,a good plan is to set aside definitely1 as a day's supply1 a quart apiece for each person under sixteen and a pint apiece for each one over this age4 ,then see at night how well one has succeeded in disposing of it4 ,if there is much left1 one should consider ways of using it to advantage4 ,the two simplest probably are1 first1 as cream sauce for vegetables of all sorts2 for macaroni or hominy with or without cheese2 or for hard cooked eggs or left-over meats2 and next in puddings baked a long time in the oven so that much of the water in the milk is evaporated4 ,such puddings are easy to prepare on almost any scale and are invaluable for persons with big appetites because they are concentrated without being unwholesome4 ,the milk pitcher and the vegetable garden are the best friends of the woman wishing to set a wholesome and economical table4 ,vegetables supplement milk almost ideally1 since they contain the vegetable fiber which helps to guard against constipation1 and the iron which is the lacking door in the house that milk built4 ,vegetables which are not perfect enough to serve uncooked1 like the broken leaves of lettuce and the green and tough parts of celery1 are excellent cooked and served with a cream sauce4 ,cream sauce makes it possible also to cook enough of a vegetable for two days at once1 sending it to the table simply dressed in its own juices or a little butter the first time and making a scalloped dish with cream sauce and crumbs the next day4 ,vegetables which do not lend themselves to this treatment can be made into cream soups1 which are excellent as the hot dish for supper1 because they can be prepared in the morning and merely reheated at serving time4 ,finally1 the addition of milk in liberal quantities to tea and coffee 7used of course only by adults72 its use without dilution with water in cocoa2 and instead of water in bread when that is made at home1 ought to enable a housewife to dispose satisfactorily of her day's quota of milk4 ,if it should accumulate1 it can be dispatched with considerable rapidity in the form of ice cream or milk sherbet4 ,when there is much skim milk1 the latter is a most excellent way of making it popular1 various fruits in their seasons being used for flavor1 as strawberries1 raspberries1 and peaches1 with lemons to fall back on when no native fruit is at hand4 ,the world needs milk today as badly as wheat4 ,all that we can possibly spare is needed in ,europe for starving little ones4 ,in any shortage the slogan must be children first4 ,but in any limited diet milk is such a safeguard that we should bend our energies to saving it from waste and producing more1 rather than learning to do without it4 ,skim milk from creameries is too valuable to be thrown away4 ,everyone should be on the alert to condemn any use of milk except as food and to encourage condensation and drying of skim milk to be used as a substitute for fresh milk4 ,when the milk pitcher is allowed to work its magic for the human race1 we shall have citizens of better physique than the records of our recruiting stations show today4 ,even when the family table is deprived of its familiar wheat bread and meat1 we may be strong if we invoke the aid of this friendly magician4 ,,chapter ,,ii ,,cereals ,,we ,,ought ,,to ,,eat 7,reprinted from ,the ,farmer's ,wife1 by permission of the ,webb ,publishing ,company47 ,save wheat6 ,this great slogan of our national food campaign has been echoed and rechoed for six months1 but do we yet realize that it means ,,us8 ,we have had1 hitherto1 a great deal of wheat in our diet4 ,fully one-third of our calories have come from wheat flour4 ,to ask us to do without wheat is to shake the very foundation of our daily living4 ,how shall we be able to do without it8 ,what shall we substitute for it8 ,these are questions which every housewife must ask and answer before she can take her place in the ,amazon ,army of ,food ,conservers4 ,is it not strange that out of half a dozen different grains cultivated for human consumption1 the demand should concentrate upon wheat8 ,one might almost say that the progress of civilization is marked by raised bread4 ,and wheat has1 beyond all other grains1 the unique properties that make possible a light1 porous yet somewhat tenacious loaf4 ,we like the taste of it1 mild but sweet2 the feel of it1 soft yet firm2 the comfort of it1 almost perfect digestion of every particle4 ,we have been brought up on it and it is a hardship to change our food habits4 ,it takes courage and resolution4 ,it takes visions of our soldiers crossing the seas to defend us from the greedy eye of militarism and thereby deprived of so many things which we still enjoy4 ,shall we hold back from them the staff of life which they need so much more than we8 ,can we live without wheat8 ,certainly1 and live well4 ,we must recognize the scientific fact that no one food 7with the exception of milk7 is indispensable4 ,there are four letters in the food alphabet3 ,a1 fuel for the body machine2 ,b1 protein for the upkeep of the machinery2 ,c1 mineral salts1 partly for upkeep and partly for lubrication--to make all parts work smoothly together2 ,d1 vitamines1 subtle and elusive substances upon whose presence depends the successful use by the body of all the others4 ,these four letters1 rightly combined1 spell health4 ,they are variously distributed in food materials4 ,sometimes all are found in one food 7milk for example71 sometimes only one 7as in sugar71 sometimes two or three4 ,the amounts also vary in the different foods4 ,to build up a complete diet we have to know how many of these items are present in a given food and also how much of each is there4 ,now1 cereals are much alike in what they contribute to the diet4 ,in comparing them we are apt to emphasize their differences1 much as we do in comparing two men4 ,one man may be a little taller1 a little heavier1 have a different tilt to his nose1 but any two men are more alike than a man and a dog4 ,so corn has a little less protein than wheat and considerably less lime1 yet corn and wheat are1 nutritionally1 more alike than either is like sugar4 ,none of the cereals will make a complete diet by itself4 ,if we take white bread as the foundation1 we must add to it something containing lime1 such as milk or cheese2 something containing iron1 such as spinach1 egg yolk1 meat1 or other iron-rich food2 something containing vitamines1 such as greens or other vitamine-rich food2 something to renforce the proteins1 as milk1 eggs1 meat1 or nuts4 ,it is not possible to make a perfect diet with only one other kind of food besides white bread4 ,it can be done with three3 bread1 milk1 and spinach1 for example4 ,if we substitute whole wheat for white bread1 we can make a complete diet with two foods--this and milk4 ,we get from the bran and the germ what in the other case we got from the spinach4 ,all the cereals can be effectively supplemented by milk and green vegetables4 ,if green vegetables 7or substitutes for them like dried peas and beans or fruit7 are hard to get we should give preference to cereals from which the bran coats have not been removed1 such as oatmeal and whole wheat4 ,then the diet will not be deficient in iron1 which is not supplied in large enough amounts from white bread and milk4 ,oatmeal is the richest in iron of all the cereals4 ,with such knowledge1 we may alter our diet very greatly without danger of undernutrition4 ,but we must learn to cook other cereals at least as well as we do wheat4 ,without proper cooking they are unpalatable and unwholesome1 and they are not so easy to cook as wheat4 ,they take a longer time and we cannot get the same culinary effects1 since with the exception of rye they will not make a light loaf4 ,fortunately we are not asked to deny ourselves wheat entirely1 only to substitute other cereals for part of it4 ,let each housewife resolve when next she buys flour to buy at the same time one-fourth as much of some other grain1 finely ground1 rye1 corn1 barley1 according to preference1 and mix the two thoroughly at once4 ,then she will be sure not to forget to carry out her good intentions4 ,bread made of such a mixture will be light and tender1 and anything that cannot be made with it had better be dispensed with in these times4 ,besides the saving of wheat for our country's sake1 we shall do well to economize in it for our own4 ,compared with other cereals1 wheat is expensive4 ,we can get more food1 in every sense of the word1 from half a pound of oatmeal than we can from a twelve-ounce loaf of white bread1 and the oatmeal will not cost one-half as much as the bread4 ,a loaf of ,boston brown bread made with one cupful each of cornmeal1 oatmeal 7finely ground71 rye flour1 molasses1 and skim milk will have two and one-half times the food value of a twelve-ounce loaf of white bread and will cost little more4 ,one-half pound of cornmeal1 supplemented by a half pint of milk1 will furnish more of everything needed by the body than such a twelve-ounce loaf1 usually at less cost4 ,it pays at all times to use cereals in other forms than bread1 for both health and economy4 ,does your family eat cereal for breakfast8 ,a dish of oatmeal made from one-fourth cupful of the dry cereal will take the place of two slices of white bread1 each about half an inch thick and three inches square1 and give us iron besides4 ,served with milk1 it will make a well-balanced meal4 ,when we add a little fruit to give zest and some crisp corn bread to contrast with the soft mush1 we have a meal in which we may take a just pride1 provided the oatmeal is properly cooked4 ,a good dish of oatmeal is as creditable a product as a good loaf of bread4 ,it cannot be made without taking pains to get the right proportions of meal1 water1 and salt1 and to cook thoroughly1 which means at least four hours in a double boiler1 over night in a fireless cooker1 or half an hour at twenty pounds in a pressure cooker4 ,half-cooked oatmeal is most unwholesome1 as well as unpalatable4 ,it is part of our patriotic duty not to give so useful a food a bad reputation4 ,the man who does hard physical labor1 especially in the open air1 may complain that the oatmeal breakfast does not stay by him4 ,this is because it digests rapidly4 ,what he needs is a little fat stirred into the mush before it is sent to the table1 or butter as well as milk and sugar served with it4 ,if one must economize1 the cereal breakfast should always be the rule4 ,it is impossible in any other way to provide for a family adequately on a small sum1 especially where there are growing children4 ,next to oatmeal1 hominy is one of the cheapest breakfast foods4 ,it has less flavor and is improved by the addition of a few dates cut into quarters or some small stewed seedless raisins1 which also add the iron which hominy lacks4 ,for the adults of the family the staying qualities of hominy and cornmeal can be increased by cutting the molded mush in slices and frying till a crisp crust is formed4 ,this can be obtained more easily if the cereals are cooked in a mixture of milk and water instead of water alone4 ,the milk supplements the cereal as acceptably as in a dish of mush and milk4 ,cornmeal needs even more cooking than oatmeal to develop an agreeable flavor4 ,it can be improved by the addition of an equal amount of farina or cream of wheat4 ,cereals for dinner are acceptable substitutes for such vegetables as potatoes1 both for economy and for variety4 ,the whole grains1 rice1 barley1 and hominy1 lend themselves best to such use4 ,try a dish of creamed salmon with a border of barley2 one of hominy surrounded by fried apples2 or a bowl of rice heaped with bananas baked to a turn and removed from their skins just before serving1 and be glad that the war has stirred you out of food ruts6 ,cereals combined with milk make most wholesome puddings1 each almost a well-balanced meal in itself4 ,they are easier to make than pies1 shortcakes1 and other desserts which require wheat flour1 and they are splendid growing food for boys and girls4 ,for the hard-working man who misses the slowly-digesting pie1 serve the puddings with a hard sauce or add a little butter when making them4 ,for the growing children1 raisins1 dates1 and other fruits are welcome additions on account of their iron4 ,from half a cupful to a cupful of almost any cereal pudding made with milk is the equivalent of an ordinary serving of pie4 ,aside from the avoidance of actual waste of food materials1 there seems to be no one service so imperative for housewives to render in these critical times as the mastery of the art of using cereals4 ,these must be made to save not only wheat but meat1 and for most of us also money4 ,a wholesome and yet economical diet may be built upon a plan wherein we find for an average working man fourteen ounces of cereal food and one pint of milk1 from two to four ounces of meat or a good meat substitute1 two ounces of fat1 three ounces of sugar or other sweeteners1 at least one kind of fruit1 and one kind of vegetable besides potatoes 7more if one has a garden74 ,the cereal may furnish half the fuel value of the diet1 partly bread-stuffs and partly in some of the other ways as suggested1 without any danger of undernutrition4 ,remember the fable of the farmer who told his sons he had left them a fortune and bade them dig on his farm for it after his death1 and how they found wealth not as buried treasure but through thorough tillage of the soil4 ,so one might leave a message to woman to look in the cereal pot1 for there is a key to health and wealth1 and a weapon to win the greatest war the world has ever seen4 ,,chapter ,,iii ,,the ,,meat ,,we ,,ought ,,to ,,save ,do not buy a pound of meat until you have bought three quarts of milk is a war sign pointing two ways4 ,on the one hand it tells us that we need to save meat2 on the other1 that we should encourage the production of that most indispensable food--milk4 ,but what a revolution in some households if this advice is heeded6 ,statisticians tell us that ,americans have been consuming meat at the rate of #aga pounds per capita per year1 which means nearly half a pound apiece every day for each man1 woman1 child1 and infant in arms4 ,now1 as mere infants and some older folk have not had any1 it follows that many of us have had a great deal more4 ,did we need it8 ,shall we be worse off without it8 ,meat is undeniably popular4 ,in spite of the rising price and the patriotic spirit of conservation1 meat consumption goes on in many quarters at much the usual rate4 ,there is probably no other one food so generally liked4 ,it has a decided and agreeable flavor1 a satisfactory chew1 and leaves an after-sense of being well fed that many take as the sign of whether they are well nourished or not4 ,it digests well1 even when eaten rapidly1 and perhaps partly for this reason is favored by the hurried man of affairs4 ,it is easy to prepare and hence is appreciated by the cook1 who knows that even with unskillful treatment it will be acceptable and require few accessories to make an agreeable meal4 ,its rich flavor helps to relieve the flatness of foods like rice1 hominy1 beans1 or bread4 ,from this point of view there is no such thing as a meat substitute4 ,but1 nutritionally speaking1 meat is only one of many2 undeniably a good source of protein1 but no better than milk or eggs4 ,a lamb chop is a very nice item on a bill of fare1 but the protein it contains can be secured just as well from one large egg1 or two level tablespoonfuls of peanut butter1 or one and one-fourth ounces of cheese2 or a part of the time from a quarter of a cup of dried navy beans or a little less of dried split peas4 ,meat is highly regarded as a source of iron2 but1 again1 it has no monopoly of this important building-stone in the house of diet4 ,the eggs1 or peas1 or half the beans mentioned above would any one of them furnish more iron than the lamb chop1 while a quarter of a cup of cooked spinach or a small dish of string beans would furnish quite as much4 ,besides green vegetables1 fruit1 and the yolk of egg1 cereals are a not inconsiderable source of iron4 ,a man would have adequate nourishment for a day1 including a sufficient supply of iron1 if he were doing only moderate physical labor1 from one pint of milk1 one and one-half pounds of whole wheat bread1 and three medium-sized apples4 ,beef juice is often used as a source of iron for children and undoubtedly it is one which is palatable and digestible1 but it takes a quarter of a pound of beef to get a few tablespoonfuls of juice1 and a tablespoonful of juice would hardly contain as much iron as one egg yolk2 and it seems probable that the iron of the egg yolk would be better utilized for the making of good red blood4 ,meat is good fuel for the human machine if used in moderate amounts along with other food4 ,but meat is no better fuel than other food4 ,an ordinary lamb chop will furnish no more calories than a dish of oatmeal1 a piece of bread an inch thick and three inches square1 a large apple or banana1 an egg1 five ounces 7five-eighths of a cup7 of milk1 or a tablespoonful of peanut butter4 ,the fatter meat is the higher its fuel value 7providing the fat is used for food74 ,a tablespoonful of bacon fat or beef drippings has the same fuel value as a tablespoonful of butter or lard1 or as the lamb chop mentioned above4 ,the man who insists that he has to have meat for working strength judges by how he feels after a meal and not by the scientific facts4 ,while in the long run appetite serves as a measure of food requirement1 we can find plenty of instances where it does not make a perfect measure4 ,some people have too large appetites for their body needs and get too fat from sheer surplus of fuel stored in the body for future needs as fat4 ,if such people have three good meals a day all the time1 there never is any future need and the fat stays4 ,other people have too small appetites for their needs and they never seem to get a surplus of fuel on hand4 ,they live1 as it were1 from hand to mouth4 ,anyone accustomed to eating meat will have an unsatisfied feeling at first after a meal without meat4 ,the same is true of other highly flavored foods4 ,it is well for the cook to bear this in mind and serve a few rather highly seasoned dishes when there is no meat on the bill of fare4 ,a very sweet dessert will often satisfy this peculiar sensation1 and it can be allayed1 at least in part1 by the drinking of water some little time after the meal4 ,such a sensation will pass away when one becomes accustomed to the change in diet4 ,it is probably due to certain highly flavored substances dissolved in the meat juices which are known to be excellent stimulants to the flow of gastric juice and which are stimulating in other ways4 ,these have no food value in themselves1 but1 nevertheless1 we prize meat for them1 as is shown by the distaste we have for meat which has its juices removed4 ,soup meat has always been a problem for the housewife--hard to make palatable--and yet the greater part of the nourishment of meat is left in the meat itself after soup is made from it4 ,let us frankly recognize then that we eat meat because we like it--for its flavor and texture rather than any peculiar nourishing properties--and that it is only our patriotic self-denial or force of economic circumstances that induces us to forgo our accustomed amounts of a food which is pleasant and 7in moderation7 wholesome4 ,we must save meat that the babies of the world may have milk to drink4 ,nowhere in ,europe is there enough milk for babies today4 ,a conservative request for one ,european city alone was a shipment of one million pounds of condensed milk per month6 ,if cattle are killed for food there will be little milk to send and the babies will perish4 ,we must save meat for our soldiers and sailors1 because they need it more than we do4 ,it is not only easily transported1 but one of the few things to give zest to their necessarily limited fare4 ,fresh fruits and green vegetables1 which may serve us as appetizers1 are not to be found on the war fields4 ,dainty concoctions from cheese and nuts may provide for us flavor as well as nutriment1 but meat is the alternative to the dull monotony of bread and beans for the soldier--the tonic of appetite1 the stimulant to good digestion4 ,we can scarcely send him anything to take its place4 ,we must save meat1 too1 as a general food economy4 ,meat is produced at the expense of grain1 which we might eat ourselves4 ,and the production of meat is a very wasteful process4 ,grains have a fuel value for man approximating #a1fjj calories per pound4 ,a pound of meat in the form of beef will require the consumption by the animal of some fourteen pounds of grain4 ,the pound of beef will furnish perhaps #a1bjj calories1 while the grain consumed will represent over #bj1jjj calories4 ,the production of milk from grain is only about one-third as expensive1 so the purchase of three quarts of milk to one pound of meat is an economy in more ways than one4 ,saving for the rest of the world will not be without some physical advantage to ourselves1 if we have been accustomed to indulge in meat freely4 ,among the well-to-do meat eating is apt to be overdone to the extent of affecting the kidneys and the arteries1 and some enforced restriction would be a real advantage to health1 as has been demonstrated in other than war times4 ,because a food is good is no reason for unlimited quantities2 an ounce of sugar a day is wholesome--a pound is likely to result in both indigestion and a badly balanced diet4 ,a quarter of a pound of meat a day is not undesirable for an adult1 but a pound a day may result in general overeating or in the special ills which are related directly to a large quantity of meat4 ,one of these is an upsetting of a proper balance of food elements in the diet4 ,diets high in meat are apt to be low in milk and consequently low in calcium4 ,if the income is limited this is almost sure to be the case1 since there will not be enough money to provide meat freely and at the same time satisfy other nutritive requirements4 ,such diets are also likely to be low in fuel value and not provide enough working force even while men are declaring that they must have meat to give them strength4 ,they would have more strength and a better diet from every point of view if part of the meat money were spent for milk4 ,so the injunction to buy three quarts of milk to one pound of meat is a good rule for securing a well balanced and ample diet at the lowest cost4 ,another good rule is to spend no more for meat1 fish1 and eggs than for milk1 and as much for fruits and vegetables as for meat1 fish1 and eggs4 ,families very commonly spend as much as one-third of the food money for meat2 and1 while they may secure a full third of their protein1 iron1 and phosphorus in this way1 they may not get more than a sixth of their fuel and almost no calcium4 ,three quarts of milk at fourteen cents a quart will yield about #b1jjj calories4 ,for an expenditure of forty-two cents for beef as free from waste as milk1 we would pay perhaps thirty-two cents per pound4 ,a pound and a quarter of lean beef would yield about #a1jjj calories4 ,so as fuel alone the milk would be twice as cheap as the meat4 ,three quarts of milk would yield almost if not quite as much protein as the meat and a liberal supply of calcium to offset the iron furnished by the meat4 ,everything considered1 then1 milk is a better investment than meat4 ,the same is true of some of the other foods which supply protein in the diet such as dry peas and beans2 cheese and peanut butter are at least twice as valuable nutritionally as beef4 ,the domestic problem is to make palatable dishes from these foods4 ,this requires time and patience4 ,the cook must not get discouraged if the first trial does not bring marked success4 ,the rest of the family should count it their bit to eat valiantly until they can eat joyfully4 ,,chapter ,,iv ,,the ,,potato ,,and ,,its ,,substitutes ,never did it seem truer that blessings brighten as they take their flight than when the potato went off the market or soaring prices put it out of reach in the winter of #aiag4 ,how shall ,i plan my meals without it8 was the housewife's cry4 ,how shall ,i enjoy my meals without it8 said all the millions of potato eaters who immediately forgot that there was still a large number of foods from which they might extract some modicum of enjoyment4 ,and so the ,nutrition ,expert was asked to talk about potato substitutes and expected to exercise some necromancy whereby that which was not a potato might become a potato4 ,now1 the ,nutrition ,expert was very imperturbable--not at all disturbed by the calamity which had befallen our tables4 ,that unfeeling person saw potatoes1 not in terms of their hot mealiness and spicy mildness1 but in terms of that elusive thing called ,,diet4 ,the vanishing tuber was bidden to answer the dietary roll-call3 ,proteins8 ,here6 ,answer somewhat faint but suggesting remarkable worth4 ,fats8 ,no answer4 ,carbohydrates8 ,loud note from ,starch4 ,mineral salts8 ,here6 ,from a regular chorus1 among which ,potassium and ,iron easily distinguishable4 ,vitamines and ,here6 ,here6 ,especially vociferous1 the ,other ,accessories8 ,anti-,scorbutic ,property4 ,this is a good showing for any single food material4 ,the potato1 as truly as bread1 may be called a 'staff of life4' ,men have lived in health upon it for many months without any other food save oleomargarine4 ,its protein1 though small in amount1 is most efficient in body-building1 its salts are varied in kind and liberal in amount1 and it furnishes a large amount of very easily digested fuel besides4 ,it is at its best when cooked in the simplest possible way--baked or boiled in its skin4 ,nevertheless we are not absolutely dependent upon the potato4 ,alas1 said the housewife1 this doesn't tell me what to cook for dinner6 ,patience1 ,madam1 we shall see about that4 ,the fact that starch is present is what makes the potato seem so substantial4 ,but bread1 rice1 hominy1 in fact1 all cereal foods can supply starch just as well4 ,pick out the one you fancy and serve it for your dinner4 ,one good-sized roll or a two-inch cube of corn bread1 or three-fourths of a cup of boiled rice will sustain you just as well as a medium-sized potato4 ,a banana1 baked or fried1 makes an excellent substitute for a potato4 ,an apple is also a very palatable potato equivalent1 if you want something more spicy than hominy or corn bread4 ,why mourn over the lost potato8 ,but how about those mineral salts8 ,well1 the potato has no monopoly on those1 either1 though it is ordinarily a very valuable contributor4 ,milk has already been mentioned as one of the great safeguarding sources of so-called ash constituents4 ,others are vegetables and fruits of different kinds4 ,these have been a neglected and sometimes a despised part of the diet3 ,why spend money for that which is not meat8 is often taken literally4 ,even food specialists have been known to say1 ,fruits and vegetables are mostly water and indigestible fiber2 they have little food value4 ,this is a good deal like saying1 ,if your coat be long enough you do not need a pair of shoes4 ,a potato has as much iron as an egg yolk or a medium-sized chop4 ,this is one more reason why we should be sorry to take the useful tuber from our tables1 but we may feel a certain independence1 even when meat and eggs are prohibitive in price1 since by canning or drying1 if in no other way1 we can have green vegetables as a source of iron the whole year through4 ,some people are afraid that canned vegetables will prove unwholesome2 but if removed from the can as soon as opened and heated to boiling before they are eaten1 we are recently assured that the danger of food poisoning will be materially lessened4 ,even when such vegetables are wanted for salads1 boiling and subsequent cooling are advised4 ,the mineral salts of vegetables dissolve into the water in which they stand1 and in any shortage of such food1 or for the greatest economy1 it would seem wise to save the water in the can1 which is often thrown away to secure a more delicate flavor4 ,water from the cooking of fresh vegetables which are not protected by skins 7among them spinach1 peas1 carrots1 and asparagus71 can often be reduced to a small amount by steaming instead of boiling the vegetable1 or any drained off can be used in gravy1 soup1 sauce1 or some similar fashion4 ,the strong flavor of some vegetables1 however1 makes such economy rather impractical4 ,some people discriminate against canned and dried vegetables because they do not taste like fresh ones4 ,this seems rather unreasonable1 as we want a variety of flavors in our diet and might welcome the change which comes from this way of treating food as well as that which comes from different methods of cooking4 ,nobody expects a stew to taste like a roast1 and yet both may be good and we would not want either one all the time4 ,instead of regretting that canned peas do not taste like those fresh from the garden 7incomparable ones67 let us be glad that they taste as good as they do4 ,would we like them any better if they tasted like cornmeal mush8 ,while a potato has about as much phosphorus as an egg yolk1 substitutes for it in this respect are not hard to find4 ,five tablespoonfuls of milk or half an ounce of cheese will easily supply as much1 while half a cup of cooked string beans will provide all the iron as well as half the phosphorus in a potato1 and a teaspoon of butter or other fat added to the beans will make them equal in fuel value4 ,on the other hand1 two small slices of whole wheat bread would furnish all the phosphorus1 half the iron1 and an equal amount of fuel4 ,the potato is conspicuously high in potassium1 but it is not likely that in any diet containing one kind of fruit and one kind of vegetable each day there will be any permanent shortage of this substance4 ,spinach1 celery1 parsnips1 lettuce1 cabbage1 rutabagas1 beets1 carrots1 tomatoes1 cucumbers1 and turnips are all good sources of potassium and some of them are available all the year round without canning and drying4 ,but what significance has the ,anti-,scorbutic ,property8 ,does that not make potatoes indispensable8 ,scurvy1 ,madam1 occurs whenever people live for a long time on a monotonous diet without fresh food4 ,the potato offers good protection against this disease at a low cost1 but other foods have long been known to possess the same power1 among them oranges1 lemons1 limes1 and other fruits1 and cabbage and other green vegetables2 in fact1 a mixed diet in which fruits and vegetables occur is assurance of freedom from scurvy4 ,just how far the potato will go in providing the specific vitamines essential for growth is still unsettled4 ,it undoubtedly contains one of them in goodly amount1 but for the present it is wise to include some green 7leaf7 vegetable in the diet even when potatoes are plentiful1 especially if butter1 milk1 and eggs cannot be freely used4 ,nutritionally then1 we can find substitutes for the potato2 practically1 too1 we can find quite satisfactory alternatives for it in our conventional bills of fare4 ,on the face of things the potato is a bland mealy food which blends well with the high flavor and the firm texture of meat and the softness of many other cooked vegetables4 ,gastronomically1 rice or hominy comes about as near to having the same qualities1 with hot bread1 macaroni1 sweet potatoes1 and baked bananas 7underripe so as not to be too juicy and sweet7 close rivals4 ,these are not so easy to cook and serve as the potato and are not likely to supplant it when it is plentiful4 ,it might be worth while1 however1 to substitute these for potatoes rather often4 ,the latter will be appreciated all the more if not served every day in the week1 or at least not more than once a day4 ,we might extend the fashion of baked beans and brown bread to roast pork with rice1 ham with baked bananas1 roast beef with hominy1 and broiled steak with macaroni4 ,why not8 ,you1 ,madam ,housewife1 are always sighing for variety1 but does it never occur to you that the greatest secret of variety lies in new combinations8 ,,chapter ,v ,,are ,,fruits ,,and ,,vegetables ,,luxuries8 ,in the house of diet fruits and vegetables may be likened to windows and doors1 fire-places and chimneys2 we could dispense with them1 we could board up our windows and make a fire on a big stone in the middle of the room1 letting the smoke escape through a hole in the roof1 but such a course would not mean comfort year in and year out4 ,so we may exist without fruits and vegetables1 but it is worth while to stop and consider what we gain by their use4 ,we shall have to admit at the outset that if we have to spend money or labor for them1 fruits and vegetables are not the cheapest source of fuel for the human machine4 ,some of them are cheaper fuel than butter1 eggs1 or meat1 but not as cheap as cereals1 sugar1 molasses1 syrups1 and some of our cheapest fats4 ,this is true of potatoes1 parsnips1 carrots1 dried peas and beans1 and such fruits as bananas1 prunes1 raisins1 dates1 figs1 and possibly a few other dried fruits1 but we cannot justify our investment in most fruits and vegetables solely on the plea that they are filling in the sense of being of high fuel value2 on this ground lettuce1 celery1 cabbage1 tomatoes1 lemons1 rhubarb1 cranberries1 and many others would find no place in our domestic economy4 ,remembering that man does not live by fuel alone1 we may find ample reasons for spending some of our food money upon things which at first thought seem to give an inadequate return4 ,there is an old adage1 ,an apple a day keeps the doctor away1 which if true means that the apple is a real economy1 a kind of health insurance1 for an apple costs seldom over five cents--often only one--and a doctor's visit may easily cost a hundred times as much4 ,there is a certain amount of truth in the saying1 though the apple does not have a monopoly of the supposed virtue4 ,it is more accurate1 if less poetic1 to say that an assortment of fruits and vegetables helps to keep us in good health4 ,before the days of modern cold pack canning1 mothers used to assemble their little home groups in the spring and1 in spite of sundry hidings under tables on the part of reluctant ,johnnies and ,susies1 dutifully portion out herb tea or sulphur in molasses4 ,spring cleaning could never stop short of cleansing the blood6 ,and after a monotonous winter of salt pork and fried potatoes no doubt heroic measures were necessary to make up for an ill-chosen diet4 ,nowadays we recognize no such seasonal need4 ,we carry our surplus of fruits and vegetables over from summer to winter and profit not only in the greater daily pleasure of our tables but in clearer skins1 brighter eyes1 and less spring fever4 ,how do fruits and vegetables help to keep us well8 ,in the first place1 by their wholesome effect upon the bowels4 ,as a rule we associate regular daily movements with health1 but do not always recognize the part which diet plays in securing them4 ,if we eat little besides meat and potatoes1 bread1 butter1 and cake or pie1 we are very likely to have constipation4 ,this is particularly true for those who work indoors or sit much of the time4 ,now1 fruits and vegetables have several properties which help to make them laxative4 ,many have considerable woody fiber4 ,in celery and asparagus we find it in actual strings2 in cabbage1 spinach1 lettuce1 and other stem or leaf vegetables it may not be so noticeable1 but it is certainly present and we should realize that it is useful4 ,the skins of fruit are of this nature and may often be eaten1 as in case of prunes1 figs1 apples1 dried peaches and apricots4 ,the outer coats of grains1 which serve the same purpose1 are frequently removed by milling1 but similar coats of peas and beans are not so removed except in the case of dried split peas4 ,in the juices of fruits and vegetables we find a variety of laxative substances4 ,this explains why apple juice 7sweet cider71 orange juice or diluted lemon juice may be a very desirable morning drink4 ,the effect is partly due to the acid but not wholly4 ,juices which are not acid to the taste1 as those of prunes1 figs1 onions1 have laxative properties4 ,so from a great variety of fruits and vegetables1 especially those which are fibrous or acid or both1 we may obtain the substitute for pills in wholesome foods which are generally cheaper than drugs4 ,no diet can be properly built without a suitable supply of mineral salts4 ,the free use of milk is our greatest safeguard against lack of any save iron1 but when milk is scarce and has to be saved as now for the babies of the world1 it is fortunate that we can make fruits and vegetables take its place in part4 ,some of our very common vegetables are good sources of the calcium 7lime7 and phosphorus so freely supplied in milk4 ,among these may be taken as an example the carrot1 which has not had due recognition in many quarters and in some is even spoken of contemptuously as cattle food4 ,its cheapness comes from the fact that it is easy to grow and easy to keep through the winter and should not blind us to its merits4 ,a good-sized carrot 7weight one-fourth pound7 will have only about half the fuel value of a medium-sized potato1 but nearly ten times as much calcium as the potato and about one-third more phosphorus4 ,while actual figures show that other vegetables1 especially parsnips1 turnips1 celery1 cauliflower1 and lettuce1 are richer in calcium than the carrot1 its cheapness and fuel value make it worthy of emphasis4 ,everyone who has a garden should devote some space to this pretty and palatable vegetable4 ,it is perhaps at its best when steamed till soft without salting and then cut up into a nicely seasoned white sauce2 its sweetness will not then be destroyed nor its salts lost in the cooking water4 ,it is not only useful as a hot vegetable1 but in salads1 in the form of a toothsome marmalade1 and as the foundation of a steamed pudding4 ,for little children it is most wholesome and they should make its acquaintance by the time they are a year and a half old1 in the form of a cream soup4 ,a dish of carrots and peas 7one-half cup peas1 one-fourth cup carrot cubes1 one-half cup white sauce7 will have almost the same food values 7for fuel1 calcium1 phosphorus1 and iron7 as an equivalent serving of oatmeal1 milk1 and sugar 7three-fourths cup cooked oatmeal1 one-half cup milk1 one rounding teaspoon sugar7 and will add variety to the diet without costing a great deal more unless one pays a fancy price for peas4 ,even when meat and eggs are not prohibitive in price1 fruit and green vegetables are an important source of iron in the diet4 ,and when war conditions make the free consumption of meat unpatriotic1 it is reassuring to think that we really can get along without meat very well if we know how4 ,two ounces of lean beef will furnish no more iron than a quarter of a cup of cooked spinach or half a cup of cooked string beans or dried beans1 or one-sixth of a cup of raisins1 or half a dozen good-sized prunes4 ,cabbage1 peas1 lettuce1 dandelion greens1 beet tops1 turnip tops and other greens are well worth including in our bill of fare for their iron alone4 ,by the time children are a year old we begin to introduce special iron-bearing foods into their diet to supplement milk4 ,aside from egg yolk1 we give preference for this purpose to green vegetable juice or pulp1 especially from peas and spinach or a mixture of both4 ,the substantial character of dry beans is too well known to require comment1 but how many realize that they are a most valuable source of iron and other mineral salts8 ,the fact that they are not a complete diet in themselves should not disturb anyone who realizes that all diets are built from a variety of foods4 ,we are hardly likely to use beans to the exclusion of everything else except in dire necessity1 and then what better could we do than use freely a food which will go so far toward sustaining life at so small a cost8 ,there is a further significance for fruits and vegetables in their contribution to the diet of the growth-promoting1 health-protecting vitamines4 ,that the presence of fruits and vegetables in the diet is a safeguard against scurvy is well known1 though the full scientific explanation is not yet ours4 ,that the leaf vegetables 7spinach1 lettuce1 cabbage1 and the like7 contain both the vitamines which are essential to growth in the young and to the maintenance of health in the adult seems assured1 and gives us further justification for emphasis on green vegetables in the diet of little children1 when properly administered--i4e41 always cooked1 put through a fine sieve1 and fed in small quantities4 ,aside from being valuable for regulation of the bowels1 for mineral salts1 and vitamines1 to say nothing of more or less fuel value1 fruits and vegetables give zest to the diet4 ,the pleasant acidity of many fruits1 their delicate aroma1 their beautiful form and coloring1 the ease of preparing them for the table1 are qualities for which we may legitimately prize them1 though we may not spend money for them until actual nutritive requirements are met4 ,dr4 ,simon ,patten1 in his ,new ,basis for ,civilisation1 ably expresses the value of appetizers3 ,tomatoes1 the hothouse delicacy of the ,civil ,war time1 are doing now what many a bloody revolution failed to accomplish2 they have relieved the monotony of the salt pork and boiled potatoes upon the poor man's table4 ,the clear acid flavor of the canned vegetable lightens ugly heaviness and adds tonic gratifications for the lack of which men have let each other's blood4 ,as already remarked1 those who have plenty of highly flavored meat are apt to be satisfied by it or to demand stronger flavors 7coffee1 catsup1 pickles1 and tobacco7 than those found in fruits and vegetables4 ,they are also apt to spend so much money on meat that they have none left to buy what seem to them unimportant items in the diet1 and to have a much less wholesome diet than they might have for the same money4 ,studies of expenditures in many families show that a good rule to insure a well balanced diet is to spend no more money for meat than one does for fruit and vegetables4 ,also1 it is well to remember that vegetables are usually cheaper than fruits and that dried ones may largely take the place of canned or fresh ones4 ,for wholesome and economical living1 have fruit of some kind at least once a day and make the main dish of one meal a vegetable dish whenever possible4 ,thick cream soups1 souffles1 creamed or scalloped vegetables1 are all substantial and appetizing4 ,the way to learn to like such foods is to keep trying4 ,one may learn contentment with the proverbial dinner of herbs more easily by realizing that one is building valuable bricks into the house of diet2 and in the present emergency one may1 by selection of fruits and vegetables of high energy value1 save less perishable foods for our soldiers and allies4 ,the knowledge that a banana is equivalent in calories to a large slice of bread or a small pat of butter becomes tremendously significant2 that an apple1 an orange1 four prunes1 four dates1 or a cup of peas1 may not only take the place of bread but actually add something which the bread does not contain1 means that we may be the gainers from our own sacrifices1 without embarrassment thereat4 ,we shall have reaped a speedy reward for doing our duty4 ,,chapter ,,vi ,,fats ,,and ,,vitamines ,in the days of the ancient ,romans vegetable oils were prized for food and butter was used for cosmetics4 ,in ,america today we are asking what is to become of us if we cannot have butter to eat6 ,such are the fashions in food4 ,june butter is one of our gastronomic traditions4 ,the sample in the restaurant may have none of the firm creamy texture and delicate aromatic flavor of the product of the old spring house2 but as long as it is labeled butter we try to bring our sensations into line with our imaginations4 ,for the real butter flavor there is no more a substitute than there is for the aroma of coffee4 ,but these are matters of esthetic pleasure rather than of nutrition4 ,they depend largely upon habit4 ,whale blubber and seal oil are as much appreciated in some quarters as butter is by us4 ,an ,american going inland from the ,atlantic coast is often surprised to find that olive oil1 instead1 of being served on every table1 is exceedingly disliked4 ,for the sustenance of the body we must recognize that fat is fat1 whatever its flavor4 ,a calorie from butter yields neither more nor less energy than a calorie from lard or bacon1 olive oil or cottonseed oil4 ,the common food fats are all very well digested if judiciously used--not in too large quantities1 nor over-heated in cooking1 and not cooked into things too much as in pastries1 rich sauces1 and fried foods4 ,whether we spread our bread with butter or beef drippings amounts to the same thing in the long run2 the main point is which we are willing to eat4 ,a change is rapidly coming over our food habits4 ,the price of butter has been soaring beyond our reach1 and the market for butterine1 nut margarine1 oleomargarine1 or whatever the substitute table fat may be called1 has expanded tremendously4 ,it is excellent household economy to buy milk and a butter substitute rather than cream or butter4 ,in these substitutes refined vegetable oils such as cottonseed1 cocoanut1 and peanut1 and oils derived from beef or lard are so combined or treated as to produce the desired hardness1 and churned with milk or milk and butter to improve texture and flavor4 ,lard substitutes are similarly made from one or more of these fats1 but are harder in texture and no attempt is made to give them a butter flavor by churning with milk4 ,all the fats used are wholesome and efficient sources of energy for the human machine4 ,in the absence of butter some other form of fat is desirable in the diet1 because fat is so concentrated a food4 ,there is a limit to the capacity of the human stomach to hold food4 ,people who live on a diet largely of rice1 which has almost no fat in its make-up1 develop characteristically distended abdomens1 because they have to eat such a great quantity of food to get fuel enough for their day's work4 ,when people are for any reason put on a milk diet for a considerable time it is customary to put something into the milk to make it more concentrated1 for otherwise they would drink and drink and then hardly get fuel enough4 ,to give a concrete illustration--a man's energy requirement for a day may be met by from four to five quarts of milk 7unless he is doing very heavy manual labor71 but it would be much more practical to substitute a loaf of bread1 which is comparatively dry1 for one quart of milk1 and three ounces of fat 7six tablespoonfuls7 for another quart of milk1 making the total volume but little over half what it would be if four quarts of milk were taken4 ,for people who are engaged in hard physical toil1 fat is exceedingly important for this purpose of gaining in concentration4 ,fat is fuel for fighters1 and it is perfectly reasonable to ask those who are not doing much heavy labor to eat other kinds of food and save fat for those who simply have to have it to do their work well4 ,in the ordinary mixed diet one can easily dispense with an ounce of fat 7two tablespoonfuls74 ,each tablespoonful is equalled in energy by an apple1 or a banana1 a large egg1 two half-inch slices of bread about three inches square1 four dates1 four prunes--and it is no great strain on one's capacity for food to substitute such items for the fat4 ,on account of its concentration1 fat is good for transportation2 and aside from its energy value it gives the diet staying qualities4 ,other things being equal1 one feels hungry sooner after a meal without fat than after one in which it is liberally supplied4 ,people doing manual labor1 and especially out of doors1 feel the pangs of hunger more than sedentary folks and hence need more fat to keep them comfortable4 ,no man can do his best work when all the time thinking how hungry he is4 ,it behooves us all then1 as good citizens1 to recognize the greater need of our soldiers and sailors and our hard-working laborers for as liberal allowances of fat as we can make4 ,at the same time1 we cannot for our own best health dispense with fat altogether4 ,we may consider anything up to two ounces apiece a day legitimate for our own maintenance of efficiency4 ,in departing from food customs there is a natural timidity lest the new food shall in some way be less healthful than the old4 ,recent scientific researches have revealed a hitherto unsuspected property in butter1 a discovery which has aroused some concern as to whether we can safely substitute other fats for it4 ,young animals fed on a diet of highly purified food materials in which lard is the only kind of fat may seem fairly well but do not grow normally1 while those fed the same diet in every respect except that the lard is replaced by butter grow as young animals should and are more resistant to disease4 ,study of other food fats shows that they may be divided into two groups1 one with this growth promoting property and one without it4 ,in general1 the vegetable oils do not have it1 while butter and beef oil do2 on the other hand1 lard does not have it1 while the oil from corn does4 ,careful analysis of the situation has shown that a fat-soluble vitamine is present which can in the laboratory be separated from the fat4 ,this same vitamine is present in a variety of food materials--in whole milk1 in egg yolks1 in leaves of plants--but we have not studied it long enough to know just how much spinach we can substitute for a tablespoonful of butter so far as the vitamine is concerned4 ,we must await further investigations4 ,but we may rest assured that with a fairly liberal amount of milk and some green vegetables1 possibly some beef fat1 we need not fear any disastrous consequences from the substitution of some other fat for butter4 ,where the diet is limited and the entire quantity of fat is not very large1 it seems prudent to select oleomargarine made largely from beef oil and1 where circumstances permit its use without the sacrifice of any other dietary essential1 to use butter in the diet of growing children unless they get a full quart of milk apiece a day4 ,changing our food customs is difficult because it means also changing our cooking customs4 ,but many dishes can be made with less fat than we are accustomed to put in or with different kinds from those we have hitherto preferred4 ,often the fat from frying is left in the pan to be washed out and thrown away4 ,if every cook could say to herself1 ,every two drops of fat make a calorie and every calorie counts in the world today1 it might seem more worth while to hold the pan a minute and drain out the fat for further use4 ,a thousand calories mean a day's life to a baby4 ,it is always more wholesome to cook foods so that they are not coated with fat1 and one may get brown products in a frying pan without more than a thin film of fat to keep the food from sticking4 ,it is well to remember in this connection that the unsalted lard substitutes are more satisfactory than the saltier fat foods1 in which there may be a trace of milk4 ,the thought that fat is fuel wherever we find it in food will stiffen our resolution to take a little pains with the fats which we have been wont to discard4 ,anyone can get from the ,department of ,agriculture suggestions for the practical use of chicken1 mutton1 beef1 and other kinds of meat fats4 ,the main points are to free them from flavor1 by melting them with milk or water1 possibly using some special absorbent like potato or charcoal too1 and then mixing hard and soft together1 just as the oleomargarine-makers do1 to get such a degree of hardness as suits one's purpose4 ,all this requires time and thought4 ,let no one dream that the patriotic duties of the kitchen are trivial4 ,anything that is worth while costs something2 money1 thought1 labor--perhaps all three4 ,to salvage kitchen fat may not be economical in time and labor 7though it generally is more so than one might think71 but there is more time and labor than food available today4 ,so it seems the bit of the housekeeper to set a standard for her family as to the amount of fat she will purchase per week1 which is at least one-fourth lower than their ordinary consumption1 and to depend upon special conservation of what may have gone to waste hitherto for any increase in this allowance4 ,,chapter ,,vii ,,sugar ,,and ,,spice ,,and ,,everything ,,nice ,do come and taste how nice the burnt pig eats6 ,so cried the miscreant son of ,hati when his attempt to rescue his father's live-stock from utter destruction resulted 7at least according to ,lamb7 in adding one more delicacy to the table of civilized man4 ,that the burnt pig commended itself instantly to the taste of other men is attested by the recklessness with which they ignited their own houses to secure the new sensation again4 ,not all flavors make an immediate appeal4 ,many persons can mark the time when they learned to like olives1 or tomatoes1 or tea4 ,the taste for some foods was acquired so early that there is no consciousness of any time when they were not enjoyed1 and the impression prevails that the liking for such foods is instinctive4 ,sometimes that is the case1 but quite as often not4 ,children have to be taught by patient repetition to like most of the common foods which make the staples of the diet1 and likings thus acquired are as strong as those which seem more natural4 ,however taste be accounted for1 we have to recognize the fact that food is chosen for flavor more than for ultimate benefit4 ,it is one thing to say that oatmeal is more nutritious than bread and coffee2 it is quite another to induce a man to give up the latter for the former6 ,and yet the distinguishing characteristic of man is that he can subjugate his immediate impulses for his future benefit1 or find a course that will harmonize the two--take coffee with his oatmeal for instance1 or find some way to flavor it1 perhaps with sugar4 ,probably no one flavor is so universally enjoyed as sweetness4 ,sweeter than the honey in the honey comb is an ancient symbol of appreciation4 ,when the sugar bowl is empty how many things lose zest6 ,tea1 coffee1 cocoa1 breakfast cereals1 fruit1 might still be acceptable1 but cake1 pie1 and ice cream are unthinkable without sweetness2 the soda fountain1 the bakery1 and the candy shop bear further testimony to our love of sweets4 ,four million tons of sugar a year for the ,american people--eighty-five pounds apiece1 nearly a quarter of a pound apiece daily--this is no inconsiderable amount of flavoring6 ,but is not sugar good food8 ,most assuredly4 ,three lumps of sugar would furnish the extra energy needed to walk a mile2 a quarter of a pound represents about one-sixth of a man's daily fuel requirement4 ,but one baked potato would furnish the same energy as the three lumps of sugar2 a quarter of a pound of cornstarch would supply the same fuel as the quarter pound of sugar4 ,nutritionally starch and sugar are interchangeable1 the advantage as far as digestion is concerned being with the starch rather than the sugar4 ,and yet we put sugar on starch6 ,so much for instinct being a guide to scientific food combinations6 ,the problem of doing without sugar is primarily a problem of flavor--a problem of finding something else which is sweet4 ,hence we turn our cornstarch into glucose 7make corn syrup1 for example7 outside the body instead of inside it1 so that we can taste the sweetness as it goes down4 ,the main trouble with this kind of sugar is that it is not sweet enough to satisfy us and we are apt to use too much1 thus endangering our digestions by sheer concentration of what would be1 in smaller quantities1 most wholesome4 ,once more we see that nutrition is largely a question of how much2 how much glucose or other sugar our stomachs can stand we find out by experience2 few stomachs can stand when empty the quantity represented by a lollipop1 and yet we frequently see children allowed to suck these between meals4 ,the same amount of sugar diluted with water1 as in a glass of lemonade1 would do less harm2 it might be combined with flour in a cooky with more impunity2 better yet1 it might be made a part of a whole meal1 taking it in several dishes 7sauce1 dessert1 etc471 or1 if we must have it as candy1 at the end of the meal4 ,used in this way1 the advantages of sugar as a food may be had with relatively little disadvantage4 ,honey1 the distilled sweetness of the flower1 commands a price commensurate with the exquisiteness of its production1 but is not quite as easy of digestion as some other forms of sugar4 ,because of its intense sweetness it may be combined with advantage with less sweet syrups1 such as corn syrup4 ,the cook estimates that by measure it will take one and a half times as much corn syrup as cane sugar to get the customary effects in sweet dishes4 ,by using one part of honey to three of corn syrup a sweeter product is obtained1 which is free from several of the disadvantages of honey in cookery4 ,maple syrup and sugar are not only prized for their sweetness1 due to the presence of ordinary cane sugar1 but for the delicate maple flavor so difficult to duplicate4 ,nutritionally a tablespoon of maple sugar is equivalent in fuel value to about four-fifths of a tablespoon of cane sugar1 while equal volumes of cane molasses1 corn syrup1 and maple syrup are interchangeable as fuel1 though not of equal sweetening power4 ,molasses is a less one-sided food than cane sugar or corn syrup4 ,the latter furnish nothing but fuel1 and if used too freely not only disturb digestion but tend to crowd out foods which yield mineral salts4 ,molasses is quite rich in calcium1 one tablespoonful yielding as much as five ounces of milk1 and is for this reason a better sweet for growing children than ordinary sugar or corn syrup when the amount of milk which they can have is limited1 or when fruits and vegetables are hard to get4 ,molasses ginger snaps make1 therefore1 an excellent sweet for children1 much better than candy1 but of course to be eaten only at meal time4 ,the aim of good home cooking should be to please the family with what they ought to eat4 ,the chef in a big hotel may have to prove the superiority of his art over that of a rival chef1 and vie with him in novelty and elaboration1 but the home cooking may be ever so simple provided the result is a happy1 well-nourished family4 ,a chocolate layer cake that takes two hours out of a day is no more nourishing than the same materials served as poached eggs1 bread and butter1 and a cup of chocolate4 ,it is worth while to train a family to enjoy the flavor of simply prepared foods1 and to realize that the food is the thing which counts and not the way it is dressed up4 ,on the other hand1 if one has to use a few food materials over and over1 as one must in many places when the money that can be spent for food is very little1 it is by slight changes in their form and flavor that one keeps them from palling on the appetite4 ,if one has to use beans every day1 it is a good thing to know a dozen different ways of preparing beans4 ,one may have the plain bean flavor1 properly toned up by a suitable amount of salt2 the added flavor of onions1 of tomatoes1 of fat pork1 of molasses1 or a combination of two or three4 ,one may have plain oatmeal for breakfast 7the flavor developed by thorough cooking1 at least three or four hours in a double boiler or over night in a fireless cooker72 oatmeal flavored with apples in a pudding for dinner2 or oatmeal flavored with onions and tomatoes in a soup for supper2 the same food but quite different impressions on the palate4 ,herbs and spices have from time immemorial given flavor to man's diet4 ,leeks and garlic1 anise and cumin1 salt and pepper1 curry and bean cheese1 are built into the very life of a people4 ,the more variety of natural foods we have the less dependent we are upon such things4 ,our modern cooks1 confronted in the present crisis with restrictions in the number of foods which they may use1 may find in bay leaves1 nutmeg1 allspice1 and all their kind1 ways of making acceptable the cereals which make a diet economical1 the peas and beans which replace at least a part of the meat1 and dried fruits and vegetables which save transportation of fresh or canned goods4 ,tea and coffee are both flavors and stimulants4 ,they are used literally by thousands to give flavor to bread or rice4 ,dependence on a single flavor is apt to result in a desire to have it stronger and stronger1 and hence less and less wholesome4 ,this is a good reason for some variety of flavor2 better tea one meal and coffee another than the same one all the time4 ,too freely used1 and made too strong1 tea and coffee may have a bad effect upon the nervous as well as the digestive system4 ,they should never be given to children4 ,it is better for adults to get their flavor from something without such effects4 ,because the combination of bread and coffee tastes good1 one may be deceived into thinking himself well nourished on a diet consisting of little else4 ,and yet this is a very inadequate diet for anybody1 and disastrous to the normal development of children4 ,one must be on guard1 then1 lest one's desire for flavor be satisfied without the body's real needs being met4 ,the wise cook saves her best flavors for the foods which would be least acceptable without them and does not add them to foods which are good enough by themselves4 ,the latter course marks the insidious beginning of luxury4 ,once give your family luxuries and you are lost as far as satisfying them economically is concerned1 remarked a clever housewife4 ,even a rat will not taste bread when bacon is nigh1 observed a sage physiologist4 ,the demand for flavor grows and grows with pampering1 till nothing but humming-birds' tongues and miniature geese floating in a sea of aspic jelly will satisfy the palate of him who eats solely for flavor--who never knows the sauce of hunger1 or the deliciousness of a plain crust of bread4 ,we must be on guard1 saying1 like the little daughter of a classical professor1 ,if ,scylla doesn't get me ,charybdis will4 ,flavor we must have1 but not too much1 not too many kinds at once1 and not applied indiscriminately to foods which need them and foods which do not4 ,the wise cook uses her arts to secure the proper nourishment of the family and not for her fame as a good cook4 ,,chapter ,,viii ,,on ,,being ,,economical ,,and ,,patriotic ,,at ,,the ,,same ,,time ,who does not sigh for the fairy table that comes at the pressing of a button8 ,it is invariably laden with the most tempting viands1 satisfies beyond words1 and disappears when the meal is over1 leaving behind no problem of leftovers or planning for the next meal6 ,no money1 no work1 no thought1 only sheer enjoyment4 ,alas1 how different is the world of fact6 ,even if we have plenty of money we cannot escape from the thought of food today4 ,there is imperative need for saving of food materials2 at best there will not be enough to go around1 and all the world1 ourselves included1 will suffer in proportion as we neglect the duty of food conservation4 ,to be economical in the use of food materials according to the program of the ,food ,administration may1 probably will1 demand the spending of more money1 time1 and thought upon food4 ,if we have the money and time to spend1 well and good2 but if we have not1 how shall we do our share in sending more wheat1 meat1 sugar and fats to our soldiers1 sailors and allies8 ,thousands of people had to practice strict economy before the war began4 ,they have no more money than they had then and the cost of food has increased4 ,certainly the first duty of everyone is to secure sufficient nourishment to avoid the undermining of health and strength which is sure to follow inadequate food4 ,but we must all remember that it is possible to make a great many changes in diet without altering food value1 and that there are few diets which cannot be so rearranged as to give a better nutritive return on the money spent than is usually secured by our haphazard methods of planning meals4 ,saving of waste is commendable and will go a long way1 but this is a kind of passive service2 loyal citizens ought to be active participants in the food conservation movement1 which is a movement to distribute food in the way which shall promote the efficiency of our allies and ourselves in this world upheaval4 ,to do this without increasing the cost of one's diet requires a careful study of the situation4 ,no one can give precise rules as to how it shall be done1 but perhaps a few suggestions as to the underlying principles will help in determining a dietary plan which shall be economical and still in line with the general policy4 ,the same nutritive essentials must be supplied whether the cost of the diet be much or little4 ,a moderately active man needs some #c1jjj calories per day whether his activity be playing golf or working on a farm2 whether his board bill be #c4jj a day or #c4jj a week4 ,in both cases there must be suitable kinds and amounts of protein-bearing food1 of other building materials1 and those substances which directly or indirectly affect the smooth running of the body machinery2 nevertheless1 these two diets1 closely alike in nutritive value1 may be very dissimilar in their superficial appearance4 ,for instance1 all the nutritive requirements may be met in a ration composed of three food materials1 as milk1 whole wheat bread1 and apples2 on the other hand1 by one composed of canvas-back duck1 truffles1 lettuce1 celery1 cranberries1 white bread and butter1 cream1 coffee1 and perhaps a dozen other items4 ,we love all the various sensations that come from the mingling in a meal of food hot and cold1 moist and dry1 crisp and soft1 sweet and sour1 exhibiting the artistic touch as well as the homelier virtues2 it is the sacrifice of pleasure of the esthetic sort that food economy and to some extent food conservation entail4 ,the first step in food economy 7aside from saving of waste7 is to emphasize the use of cereal foods4 ,as much as one-fourth the food money may be invested in grain products without nutritive disadvantage4 ,but this is not the last word on the subject1 since cereal foods1 while cheap1 differ among themselves in cost and somewhat in nutritive value4 ,it is possible to confine one's choice to some which contribute little besides fuel to the diet1 such as rice and white flour1 or to include those which are rich in other essentials1 such as oatmeal4 ,it is difficult to express briefly this difference in foods in any concrete fashion1 but recently a method of grading or scoring foods has been introduced which may help to make clearer the relationship between nutritive value and general economy4 ,we cannot live exclusively upon foods which furnish nothing but fuel1 though fuel is the largest item in the diet and one which in an effort to economize is apt to fall short2 hence a food which furnishes nothing but fuel will not have as high a score as a food which will at the same time supply certain amounts of other essentials1 such as protein1 calcium 7lime71 iron1 and the like4 ,by giving definite values to each of the dietary essentials taken into consideration and comparing the yield of these from different foods1 we may have such a score as follows3#a ,grain ,score value products per pound ,white flour #a1beg ,graham flour #b1aej ,rye flour #a1dei ,white bread #a1jfj ,graham bread #a1ebe ,cornmeal #a1cfj ,oatmeal #b1dfe ,cream of wheat #a1cgj ,hominy #a1adg ,corn flakes #a1jij #a ,for the method of calculation and further data see ,the ,adequacy and ,economy of ,some ,city ,dietaries by ,h4,c4 ,sherman and ,l4,h4 ,gillett1 published by ,the ,new ,york ,association for ,improving the ,condition of the ,poor1 #aje ,east ,twenty-second ,street1 ,new ,york ,city1 from which these figures are taken4 ,by comparing the score with the price per pound we can easily see which contributes most to the diet as a whole for the money expended4 ,thus1 if hominy and oatmeal cost the same1 the oatmeal is more than twice as cheap because we not only get a little more fuel from it but we also get protein1 calcium1 iron1 and phosphorus in considerably larger amounts2 that is1 we shall need less of other foods with oatmeal than we shall with hominy4 ,this does not mean that hominy is not an excellent and a cheap food1 but it does mean that when the strictest economy must be practiced it pays to buy oatmeal4 ,the task of the housewife is to find out how much she can make acceptable to her family2 how much she can serve as breakfast food1 how much in muffins and bread1 how much in soups and puddings4 ,this economy is strictly in harmony with the principles of food conservation--saving of wheat1 so hard to do without entirely1 so easy to dispense with in part4 ,cornmeal gives as good a nutritive return per pound as cream of wheat1 so that as long as the price of cornmeal is not higher than that of the wheat product it is both good economy and good patriotism to use it as far as one can4 ,and1 even if cornmeal should be dearer than wheat1 one can save money by increasing the proportion of cereals in the diet so as to be able to be patriotic without increasing the food bill4 ,a second measure which generally makes for food economy is to emphasize the use of dried fruits and vegetables4 ,the score of some of these foods almost speaks for itself3 ,dried fruits ,score value and vegetables per pound ,beans #c1cej ,peas #b1ifj ,apples #iee ,dates #a1bdj ,figs #a1ghb ,prunes #a1ace ,raisins #a1eej ,fresh fruits and vegetables ,beans #dgb ,peas #dge ,apples #aef ,bananas #bcf ,oranges #bbh ,peaches #ach ,pears #bbh ,from the foregoing it is evident that1 unless the cost of a pound of fresh apples is less than one-fifth that of dried ones1 the dried will be cheaper2 that if dates and raisins cost the same per pound they are equally economical to buy4 ,it may be noted1 too1 that the return on a pound of dried fruit may be quite as good in its way as the return on a pound of a grain product1 but they will be equally cheap only when they cost the same per pound in the market4 ,here1 again1 there is no incompatibility between economy and conservation of special foods4 ,even in the case of beans is this true1 for1 while certain kinds are wanted for the army and navy1 there are dozens of kinds of beans2 one may count it as part of one's service to find out where these can be obtained1 how they are best cooked and served4 ,soy beans commend themselves for their nutritive value1 but how many ,american housewives have made them a part of their food program8 ,how many have tried to buy them or asked their dealers to secure them8 ,a third step in the program of economy is the reduction of the amount of meat consumed4 ,in many ,american families at least one-third the food money is spent for meat4 ,that there are adequate substitutes which may be used to reduce the amount of meat bought has been already shown4 ,saving of meat is one of the most important planks in the food conservation program2 so here again there is no inevitable conflict between conservation and economy4 ,some meat is desirable for flavor if it can possibly be afforded1 but no economically inclined person should set aside more than one-fourth to one-fifth of the food money for it4 ,how much one will get depends upon the kind and cut selected4 ,there is not so much difference in the nutritive value as there is in the cost1 as the following examples of meat scores will show3 ,meat ,score value and fish per pound ,beef1 lean round #a1ffd ,beef1 medium fat rump #a1bba ,beef1 porterhouse steak #a1fji ,veal1 lean leg #a1eci ,lamb1 medium fat leg #a1cbj ,fowl #a1dec ,codfish1 salt #a1gaj ,codfish1 fresh#b #eai ,salmon1 canned #a1jgd #b ,the low score of fresh cod is due chiefly to the absence of fat and the presence of water4 ,the great value of milk in the diet has already been discussed4 ,the score of milk is about the same as that for sugar 7milk1 #gfa2 sugar1 #gbe72 hence1 if sugar is ten cents a pound and milk eighteen-cents a quart 7about nine cents per pound71 milk is cheaper than sugar4 ,yet there are people cutting down their milk supply when the cost is only thirteen or fourteen cents per quart on the ground that milk is too expensive6 ,the economical housewife should have no compunctions in spending from one-fifth to one-fourth of her food money for this almost indispensable food4 ,whether the free use of milk will be good food conservation as well as good economy depends upon the supply4 ,if there is not enough to go around1 babies and the poor should have the first claim upon it and the rest of the world should try to get along with something less economical4 ,a pound of eggs 7eight or nine eggs7 gives about the same nutritive return as a pound of medium fat beef1 but to be as cheap as beef at thirty cents a pound1 eggs must not cost over forty-five cents a dozen4 ,eggs must be counted among the expensive foods1 to be used very sparingly indeed in the economical diet4 ,nevertheless the use of eggs as a means of saving meat is a rational food conservation movement1 to be encouraged where means permit4 ,the saving of sugar1 while a necessary conservation measure1 is contrary to general food economy1 since sugar is a comparatively cheap fuel food and has the great additional value of popularity4 ,sugar substitutes are not all as cheap as sugar by any means1 but molasses1 on account of its large amount of mineral salts1 especially of calcium1 has a score value of #b1cae as against #gbe for granulated sugar1 and may be regarded with favor by those both economically and patriotically inclined4 ,in the case of fats1 practical economy consists in paying for fuel value and not for flavor4 ,the score values for butter1 lard1 olive oil1 and cottonseed oil are about the same4 ,the cheapest fat is the one whose face value per pound 7or market cost7 is the lowest4 ,fats are not as cheap as milk and cereals if they cost over ten cents per pound4 ,the best way to economize is by saving the fat bought with meat1 using other fats without much flavor1 and cutting the total fat in the diet to a very small amount1 not over two ounces per person per day4 ,this is also good food conservation1 since fats are almost invaluable in rationing an army1 and those with decidedly agreeable flavor are needed to make a limited diet palatable4 ,no program either of economy or food conservation can cater to individual likes and dislikes in the same way that an unrestricted choice of food can4 ,if one does not like cereals it is hard to consume them just to save money1 especially to the extent of ten to fifteen ounces of grain products in a day4 ,yet one might as well recognize that in this direction the lowering of the cost of the diet inevitably lies4 ,if one does not like corn1 it is hard to substitute corn bread for wheat bread4 ,but one might as well open one's mind to the fact that the only way to put off the day when there will be no white bread to eat is to begin eating cornmeal now4 ,most of us want to eat our cake and keep it too--to enjoy our food and not pay for our pleasure2 to do our duty towards our country and not feel any personal inconvenience4 ,but the magic table of the fairy tale is not for a nation at war2 food is not going to come at the pressing of a button during this conflict4 ,if we are to escape bankruptcy and win the war we must eat to be nourished and not to be entertained4 ,,appendix ,,some ,,war ,,time ,,recipes ,the following recipes illustrate some of the practical applications of the principles discussed in the foregoing pages4 ,they have been selected from various publications1 a list of which is given below4 ,the numbers following the titles of the recipes correspond with the numbers of the publications in this list4 #a4 ,canned ,salmon3 ,cheaper than ,meats and ,why1 ,u4,s4 ,department of ,commerce1 ,bureau of ,fisheries1 ,economic ,circular ,no4 #aa #b4 ,cheese and its ,economical ,use in the ,home1 ,u4,s4 ,department of ,agriculture1 ,farmers' ,bulletin ,no4 #dhg #c4 ,economical ,diet and ,cookery in ,time of ,emergency1 ,teachers ,college1 ,columbia ,university1 ,technical ,education ,bulletin ,no4 #cj #d4 ,food1 ,bulletin of the ,life ,extension ,institute1 #be ,west #deth ,street1 ,new ,york ,city #e4 ,honey and its ,uses in the ,home1 ,u4 ,s4 ,department of ,agriculture1 ,farmers' ,bulletin ,no4 #fec #f4 ,how to ,select ,food3 ,foods ,rich in ,protein1 ,u4,s4 ,department of ,agriculture1 ,farmers' ,bulletin ,no4 #hbd #g4 ,meat ,substitutes1 ,connecticut ,agricultural ,college1 ,emergency ,food ,series1 ,no4 #aj #h4 ,ninety ,tested1 ,palatable and ,economic ,recipes1 ,teachers ,college1 ,columbia ,university1 ,technical ,educational ,bulletin ,no4 #cd #i4 ,recipes of ,new ,york ,city ,food ,aid ,committee1 #bhj ,madison ,avenue1 ,new ,york ,city #aj4 ,recipes in ,the ,farmer's ,wife1 ,st4 ,paul1 ,minnesota1 ,september1 #aiag #aa4 ,some ,sugar ,saving ,sweets for ,every ,day1 ,teachers ,college1 ,columbia ,university1 ,teachers ,college ,record1 ,november1 #aiag #ab4 ,war ,economy in ,food1 ,bulletin of the ,united ,states ,food ,administration #ac4 ,waste of ,meat in the ,home1 ,cornell ,reading ,course for the ,farm ,home1 ,lesson #aji ,,bread ,,and ,,muffins ,corn ,meal and ,wheat ,bread 7#i7 ,corn meal1 #a cup ,wheat flour1 #b cups ,fat1 #a tablespoon ,corn syrup1 #a tablespoon ,salt1 #a-a_/b teaspoons ,cold water1 #a-a_/d cups ,lukewarm water1 #a_/d cup ,yeast1 #a cake ,pour cold water gradually over corn meal and salt4 ,cook over water for #bj minutes4 ,add fat and syrup4 ,allow to cool to room temperature4 ,add yeast which has been softened in the lukewarm water4 ,add flour gradually1 stirring or kneading thoroughly after each addition of flour4 ,knead lightly for #aj or #ae minutes4 ,shape into a loaf4 ,let rise until double in bulk4 ,bake in a moderate oven 7#cfj-chj7 for about an hour4 7,the amount of corn meal may be reduced if one desires a loaf with the characteristics of wheat bread47 ,corn ,meal and ,rye ,bread 7#i7 ,lukewarm water1 #b cups ,yeast1 #a cake ,salt1 #a_/b tablespoon ,molasses1 #a_/b cup ,rye flour1 #a cup ,corn meal1 #a cup ,flour1 #c cups ,soften yeast cake in water1 add remaining ingredients1 and mix thoroughly4 ,let rise1 shape1 let rise again and bake4 ,sour ,milk ,corn ,bread 7#h7 ,corn meal1 #a pint ,soda1 #c_/d teaspoon ,baking powder1 #a_/d teaspoon ,sour milk1 #a pint ,salt1 #a_/b teaspoon ,egg1 #a ,lard 7melted71 #a #a_/b tablespoons ,slightly beat the egg1 add milk1 salt1 and soda4 ,stir in the meal4 ,beat well4 ,add melted lard and baking powder4 ,bake in hot greased pan4 ,cut in squares and serve4 ,do not have batter too stiff4 ,eggless ,corn ,muffins 7#h7 ,corn meal1 #a cup ,pastry flour 7sifted71 #a_/b cup ,sugar1 #a_/d cup ,melted butter1 #b tablespoons ,salt1 #a teaspoon ,baking powder1 #b teaspoons ,milk1 #a cup ,mix dry ingredients and add milk and melted butter4 ,put in greased muffin pan and bake #cj minutes in a moderate oven4 ,oat ,bread 7#d7 ,boiling water1 #b cups ,salt1 #a_/b tablespoon #a_/b yeast cake1 dissolved in #a_/b cup lukewarm water ,rolled oats 7dry71 #a cup ,molasses1 #a_/b cup ,fat1 #a tablespoon ,flour1 #d-a_/b cups ,add boiling water to the rolled oats1 stir well and let stand for one hour4 ,add molasses1 salt1 fat1 dissolved yeast cake1 and flour2 let the dough rise to double its bulk1 beat well1 and turn into greased bread pans1 let rise the second time1 and bake about one hour in a moderate oven4 ,oatmeal ,muffins 7#h7 ,cooked oatmeal1 #a cup ,flour1 #a-a_/b cups ,sugar1 #b tablespoons ,baking powder1 #d teaspoons ,salt1 #a_/b teaspoon ,milk1 #a_/b cup ,egg1 #a ,melted butterine1 #b tablespoons ,mix and sift flour1 sugar1 baking powder1 and salt4 ,add the egg well beaten and one-half the milk4 ,mix the remainder of the milk with the cereal1 and beat in thoroughly4 ,then add the butter4 ,bake in buttered muffin or gem tins about #cj minutes in a moderate oven4 ,war ,time ,boston ,brown ,bread ,rye meal1 #a cup ,corn meal1 #a cup ,finely ground oatmeal1 #a cup ,milk1 #a-a_/b cups ,soda1 #c_/d teaspoon ,salt1 #a teaspoon ,molasses1 #a cup ,baking powder1 #b teaspoons ,mix and sift dry ingredients1 add molasses and milk1 stir until well mixed1 turn into a well-greased mold1 and steam three and one-half hours4 ,the cover should be greased before being placed on mold4 ,the mold should never be filled more than two-thirds full4 ,a one-pound baking powder box makes the most attractive shaped loaf for steaming2 place mold on a trivet in kettle containing boiling water1 allowing water to come half-way up around mold2 cover closely and steam1 adding as needed more boiling water4 ,one cup chopped peanuts and #a cup of cut dates may be added4 ,rice ,bread 7#aj7 ,milk1 #a_/b cup ,sugar1 #f tablespoons ,fat1 #d tablespoons ,salt1 #a-a_/b teaspoons ,compressed yeast1 #a_/b cake1 softened in #a_/d cup liquid ,boiled rice1 #g cups ,flour1 #h cups ,this proportion makes two loaves of bread4 ,scald the milk with sugar1 salt1 and fat4 ,let cool until lukewarm and pour over the boiled rice4 ,add yeast which has been softened in one-quarter cupful warm water4 ,stir in flour and knead4 ,let rise until double its bulk4 ,knead again and put into pans4 ,let rise until light and bake #ej minutes to one hour in a moderate oven4 ,the rice should be boiled in a large quantity of boiling water1 in order to insure a dry rice4 ,at least eight or ten times as much water as rice should be used4 ,eggless ,rye ,muffins 7#h7 ,rye flour1 #b cups ,baking powder1 #d teaspoons ,salt1 #a_/b teaspoon ,sugar1 #d teaspoons ,milk1 #a cup ,melted butter or other fat1 #a tablespoon ,mix and sift the dry ingredients2 add the milk and melted fat4 ,mix quickly1 do not beat4 ,bake in greased muffin pans #bj minutes in a hot oven4 ,rye ,corn ,meal ,muffins 7#i7 ,corn meal1 #a_/b cup ,rye flour1 #a cup ,baking powder1 #c teaspoons ,sugar1 #b tablespoons ,melted butter1 #a tablespoon ,salt1 #a teaspoon ,milk1 #a_/d cup ,egg1 #a ,mix and sift dry ingredients1 beat egg1 add to it milk and molasses1 then stir liquid mixture into dry ingredients4 ,do not beat4 ,place in well-greased muffin tins and bake in moderate oven #be to #cj minutes4 ,rye ,rolls 7#i7 ,milk1 #a cup ,water1 #a cup ,fat1 #c tablespoons ,sugar1 #b teaspoons ,salt1 #b teaspoons ,yeast cakes1 #b ,water1 #f tablespoons ,rye flour1 #d cups ,white flour1 #d cups ,scald the milk with the salt1 sugar1 and fat4 ,soften the yeast in the six tablespoonfuls of water4 ,cool the milk by adding the rest of the water cold1 stir in the yeast and flour1 and knead4 ,let rise until double in bulk4 ,knead again and shape into rolls4 ,let rise until very light and bake4 ,,cake ,,and ,,cookies ,apple ,sauce ,cake 7#d7 ,sugar1 #a cup ,butter1 #b tablespoons ,apple sauce1 #a cup ,flour1 #b cups ,raisins1 #b_/c cup ,soda1 #a teaspoon ,cinnamon1 #a_/b teaspoon ,cloves1 #a_/b teaspoon ,salt1 #a_/d teaspoon ,nutmeg1 #a_/d teaspoon ,sift together the soda1 spices1 salt1 and flour4 ,cream the butter1 add sugar1 apple sauce1 dry ingredients1 and seeded raisins4 ,bake in a moderate oven4 ,buckwheat ,cookies 7#h7 ,butterine1 #a_/b cup ,sugar1 #a cup ,eggs1 #b ,clove1 #a_/b teaspoon ,buckwheat1 #a #c_/d cups ,salt1 #a_/d teaspoon ,cinnamon1 #a_/b teaspoon ,beat the eggs1 add the sugar and melted butter1 and beat until thoroughly mixed4 ,sift the buckwheat1 spices1 and salt together and add very slowly4 ,mix well2 roll on a floured board one-eighth to one-sixteenth inch thick4 ,cut the cookies and bake on a greased baking sheet in a moderate oven about #aj minutes4 ,honey ,bran ,cookies 7#e7 ,bran1 #c cups ,sugar1 #a_/b cup ,soda1 #a_/d to #a_/b teaspoon ,cinnamon1 #a_/d teaspoon ,ginger1 #a_/d teaspoon ,honey1 #a_/b cup ,milk1 #a_/b cup ,melted butter1 #a_/b cup ,soft ,honey ,cake 7#e7 ,butter1 #a_/b cup ,honey1 #a cup ,egg1 #a ,sour milk1 #a_/b cup ,soda1 #a teaspoon ,cinnamon1 #a_/b teaspoon ,ginger1 #a_/b teaspoon ,flour1 #d cups ,rub the butter and honey together2 add the egg well beaten1 then the sour milk and the flour sifted with the soda and spices4 ,bake in a shallow pan4 ,molasses ,cakes 7#d7 ,sugar1 #a_/b cup ,fat1 #a_/b cup ,molasses1 #a cup ,ginger1 #a teaspoon ,cinnamon1 #a_/b teaspoon ,egg1 #a ,flour1 #b #a_/b cups ,soda1 #b teaspoons ,hot water1 #a cup ,salt1 #a_/b teaspoon ,sift together the salt1 sugar1 flour1 soda1 and spices4 ,melt butter in hot water1 add molasses1 egg well beaten1 and dry ingredients4 ,mix well4 ,bake in small cup cake tins in a moderate oven for about #be minutes4 ,molasses ,cookies 7#aa7 ,flour1 #b-c_/d cups ,salt1 #a teaspoon ,soda1 #a teaspoon ,ginger1 #a tablespoon ,molasses1 #a cup ,hot water1 #a tablespoon ,hardened vegetable fat1 #a_/d cup ,sift together the flour1 salt1 soda1 and ginger4 ,melt fat2 add hot water and molasses2 stir this liquid gradually into the dry ingredients4 ,chill4 ,roll on floured board to one-eighth inch thickness4 ,cut4 ,bake about #aj minutes in a moderate oven 7#cfj-chj ,f474 ,nut ,molasses ,bars 7#i7 ,oleomargarine1 #a_/d cup ,hardened vegetable fat1 #a_/d cup ,boiling water1 #a_/d cup ,brown sugar1 #a_/b cup ,molasses1 #a_/b cup ,soda1 #a teaspoon ,flour1 #c-b_/c cups ,ginger1 #a_/c teaspoon ,cloves1 #a_/h teaspoon ,salt1 #a teaspoon ,cocoanut1 #a_/b cup ,english walnuts1 #a_/b cup ,pour boiling water over fat2 add sugar and molasses2 add flour1 soda1 spices1 and salt sifted together4 ,chill4 ,roll one-eighth inch thick4 ,cut in strips about three and a half by one inch4 ,sprinkle with cocoanut and ,english walnuts cut in small pieces4 ,bake about #aj minutes in a moderate oven4 ,oatmeal ,cookies 7#d7 ,egg1 #a ,sugar1 #a_/d cup ,milk1 #a_/b cup ,water1 #a_/d cup ,flour1 #b cups ,fine oatmeal1 #a_/b cup ,baking powder1 #b teaspoons ,salt1 #a teaspoon ,raisins1 #a cup ,melted fat1 #e tablespoons ,sift together the flour1 baking powder1 and salt4 ,add the oatmeal4 ,beat the egg add sugar1 water1 and milk1 dry ingredients mixed together1 raisins1 and melted fat4 ,drop from spoon on greased baking sheet and bake in moderate oven4 ,oatmeal ,macaroons 7#ab7 ,fat1 #a tablespoon ,corn syrup1 #c_/h cup ,sugar1 #b tablespoons ,egg1 #a ,almond extract if desired1 #b teaspoons ,oatmeal1 #a #a_/b cups ,salt1 #a_/d teaspoon ,baking powder1 #a_/b teaspoon ,flour1 #a-a_/b tablespoons ,combine the melted fat and sugar and syrup1 add the beaten egg and stir in the other ingredients4 ,drop from a teaspoon on greased baking sheets or pans and bake in a moderate oven about #ae minutes4 ,potato ,drop ,cookies 7#ac7 ,hot mashed potatoes1 #a-a_/b cups ,sugar1 #a-a_/d cups ,beef or mutton fat1 #a cup ,flour1 #a-c_/d cups ,baking powder1 #b teaspoons ,cinnamon1 #a teaspoon ,cloves1 #a_/b teaspoon ,nutmeg1 #a_/b teaspoon ,raisins1 chopped1 #a_/b cup ,nuts1 chopped1 #a_/d cup ,combine the ingredients in the order given and drop the mixture by spoonfuls on a slightly greased tin4 ,bake the cookies in a moderate oven4 ,spice ,cake 7#i7 ,hardened vegetable fat1 #c-a_/b tablespoons ,sugar1 #a_/d cup ,egg1 #a ,corn syrup1 #a_/d cup ,milk1 #a_/d cup ,flour1 #a cup 7plus #a-a_/b tablespoons7 ,baking powder1 #a-a_/d teaspoons ,chopped citron1 #b tablespoons ,raisins1 cut in half1 #a_/b cup ,cinnamon1 #c_/d teaspoon ,clove1 #a_/d teaspoon ,nutmeg1 #a_/h teaspoon ,cream fat2 add sugar gradually1 syrup1 egg well beaten2 mix and sift dry ingredients2 add alternately with milk to first mixture4 ,add raisins 7which have been rolled in a little of the flour71 mixing them through the cake thoroughly4 ,bake about #cj minutes in a moderate oven 7about #chj ,f474 ,,jams ,,and ,,sandwich ,,fillings ,banana and ,nut ,paste for ,sandwiches 7#aa7 ,banana1 #a ,shelled peanuts1 #a_/d cup ,mix the banana with the shelled peanuts1 which have been crushed4 ,salt to taste4 ,use as a filling for sandwiches4 ,carrot ,marmalade 7#c7 ,carrots1 #c pounds ,sugar1 #c pounds ,lemon1 #a 7juice and grated rind7 ,oranges1 #b 7juice and grated rind7 ,wash1 scrape1 and steam carrots until soft2 chop fine and mix with fruit and sugar4 ,cook gently one hour4 ,date and ,cranberry ,marmalade 7#c7 ,cranberries1 #a quart ,dates1 stoned1 #a pound ,water1 #a pint ,brown sugar1 #b cups ,simmer together for #bj minutes cranberries1 dates1 and water2 put through a sieve2 add sugar and cook #ae minutes longer4 ,dried ,apricot ,conserve 7#aa7 ,dried apricots1 #a_/b pound 7#a-b_/c cups7 ,cold water1 #b cups ,raisins1 #a cup ,juice of #a lemon ,whole orange1 #a ,nuts1 #a_/b cup ,corn syrup 7light71 #a cup ,soak apricots over night in cold water4 ,when soaked add raisins1 lemon juice1 orange sliced very thin1 with slices cut in small pieces1 and corn syrup4 ,bring to boiling point and simmer for about one and one-quarter hours4 ,add nuts #ae minutes before taking from fire4 ,fruit and ,peanut ,butter 7for ,sandwiches7 7#aa7 ,dates1 #a_/d cup ,figs1 #a_/d cup ,peanut butter1 #a_/b cup ,salt1 #a_/b teaspoon ,lemon juice1 #a-a_/b tablespoons ,raisins1 #a_/d cup ,corn syrup 7light71 #b tablespoons ,wash figs1 raisins1 and dates1 and put through food chopper4 ,add salt1 peanut butter1 lemon juice1 and corn syrup1 and mix well4 ,plum ,conserve 7without sugar7 7#aa7 ,pitted plums1 #a pound 7#b dozen plums7 ,raisins1 #a_/c pound ,cold water1 #a_/b cup ,walnuts1 #a_/h pound 7#a_/d cup7 ,oranges1 #b ,corn syrup1 #a_/c cup ,wash and cut plums in pieces3 add chopped raisins1 orange pulp and peel1 cut very fine2 corn syrup and water2 boil until it is of the consistency of marmalade 7about one and one-half hours of slow cooking74 ,add walnuts five minutes before removing from fire4 ,,substantial ,,hot ,,dishes ,baked ,barley 7#d7 ,barley1 #a_/b cup ,boiling water1 #c cups ,salt1 #a_/b teaspoon ,left over gravy1 #c_/d cup ,soak barley over night4 ,drain4 ,cook in boiling salted water until tender4 ,drain4 ,add left over gravy and bake for #bj minutes in a moderate oven4 ,if one has a meat bone1 or left over bits of meat1 these may be boiled with the barley to give it flavor4 ,beef and ,bean ,stew 7#f7 ,beef1 lower round1 #a pound ,red kidney beans1 #a cup ,onion1 #a ,canned tomatoes1 #a cup1 or #b or #c fresh tomatoes ,salt pork1 #b ounces ,wash the beans and soak them over night4 ,cut the pork into small pieces and try out the fat4 ,cut the beef into small pieces and brown it in the pork fat1 then add the vegetables with water enough to cover4 ,cook just below the boiling point for about three hours4 ,cheese ,fondue 7#b7 ,milk 7hot71 #a-a_/c cups ,bread crumbs1 #a-a_/c cups ,butter1 #a tablespoon ,eggs1 #d ,cheese1 #a_/c pound 7#a-a_/c cups grated or #a cup cut in pieces7 ,salt1 #a_/b teaspoon ,mix the water1 bread crumbs1 salt1 and cheese2 add the yolks thoroughly beaten2 into this mixture cut and fold the whites of eggs beaten until stiff4 ,pour into a buttered dish and cook #cj minutes in a moderate oven4 ,serve at once4 ,corned ,beef ,hash with ,vegetables 7#d7 ,corned beef 7cold1 left over71 #a-a_/b cups ,dice potatoes 7cooked71 #b-a_/d cups ,turnips 7cooked71 #a cup ,onion1 chopped fine1 #a small ,carrots 7cooked71 #a_/b cup ,water1 #c_/d cup ,fat1 #c tablespoons ,cut the meat into small pieces4 ,add cooked vegetables cut into small cubes1 onion and water4 ,put fat into hot frying pan1 add hash and cook for about #bj minutes1 allowing the hash to brown4 ,other left over meat may be added to corned beef1 or used instead of corned beef4 ,corn ,meal ,scrapple 7#c7 ,shin of beef1 #b pounds ,salt1 #a teaspoon ,onion1 #a medium ,pepper1 #a_/h teaspoon ,cold water1 #b quarts ,corn meal1 #a cup ,cook onion thinly sliced in beef marrow or suet4 ,add to water with meat and bone and cook until meat is tender4 ,let cool1 skim off fat1 and remove bone4 ,to liquid remaining1 add enough water to make one quart4 ,add corn meal and salt and cook one hour4 ,turn into a mold1 cool1 cut in slices1 and fry in pork fat until brown4 ,serve with or without gravy4 ,corn ,chowder 7#d7 ,corn1 #a_/d can ,salt pork1 #a-a_/b inch cube ,potato cut in slices1 #a medium ,milk1 #b cups ,boiling water1 #a-a_/b cups ,butter1 #b tablespoons ,sliced onion1 #a_/h ,sugar1 #a_/d teaspoon ,salt and pepper ,cut the pork into small pieces and try it out4 ,add the onion and cook for about five minutes4 ,strain the fat into a stew pan4 ,cook the potatoes for about five minutes in boiling salted water4 ,drain1 and add the potatoes to the fat4 ,add the boiling water and cook until the potatoes are soft4 ,then add corn and milk and heat to the boiling point4 ,add the salt1 pepper1 sugar1 and butter4 ,serve immediately after adding butter4 ,cottage ,cheese and ,nut ,loaf 7#ab7 ,cottage cheese1 #a cup ,nut meats 7use those locally grown71 #a cup ,stale bread crumbs1 #a cup ,juice of #a_/b lemon ,salt1 #a teaspoon ,pepper1 #a_/d teaspoon ,chopped onion1 #b tablespoons ,oleomargarine1 meat drippings or vegetable oils1 #a tablespoon ,mix the cheese1 ground nuts1 crumbs1 lemon juice1 salt1 and pepper4 ,cook the onion in the fat and a little water until tender4 ,add to the first mixture the onion and sufficient water or meat stock to moisten4 ,mix well1 pour into a baking dish1 and brown in the oven4 ,dried ,fish ,chowder 7#g7 ,salt fish1 #a_/b pound ,potatoes1 cut in small pieces1 #d cups ,salt pork1 #b ounces ,small onion1 chopped1 #a ,skim milk1 #d cups ,crackers1 #d ounces ,salt codfish1 smoked halibut1 or other dried fish may be used in this chowder4 ,pick over and shred the fish1 holding it under lukewarm water4 ,let it soak while the other ingredients of the dish are being prepared4 ,cut the pork into small pieces and fry it with the onion until both are a delicate brown2 add the potatoes1 cover with water1 and cook until the potatoes are soft4 ,add the milk and fish and reheat4 ,salt1 if necessary4 ,it is well to allow the crackers to soak in the milk while the potatoes are being cooked1 then remove them1 and finally add to the chowder just before serving4 ,gevech 7,roumanian ,recipe7 7#i7 ,shredded cabbage1 #a-a_/d cups ,chopped onion1 #a_/d cup ,rice1 #a_/d cup ,diced potatoes1 #c_/d cup #a_/b green pepper cut into strips ,fish1 #c_/d pound ,canned tomato1 #c_/d cup ,water1 #c tablespoons ,salt1 #c_/d teaspoon ,paprika1 #a_/d teaspoon ,pepper1 #a_/h teaspoon ,parboil cabbage1 onion1 rice1 potatoes1 and green pepper together in salted water for #bj minutes4 ,drain4 ,clean fish1 cut into small pieces1 and mix with parboiled vegetables1 canned tomatoes1 water1 and seasonings4 ,bake in a moderate oven for about #dj minutes4 ,baste occasionally while cooking4 ,serve with a garnish of sliced lemon4 ,kidney ,bean ,stew 7#c7 ,kidney beans1 #a cup ,onion1 #a small ,rice1 #b tablespoons ,canned tomatoes1 #b cups ,fat or drippings1 #b tablespoons ,flour1 #b tablespoons ,salt and pepper to taste ,soak beans over night in cold water to cover4 ,in the morning place beans over fire1 adding water to cover if necessary4 ,add onion1 rice and tomatoes and cook slowly until beans are soft4 ,if too thick1 add water4 ,mix flour and fat1 and use to thicken stew4 ,baked ,oatmeal with ,cheese 7#i7 ,cooked oatmeal1 #d cups ,grated cheese1 #a cup ,salt and pepper ,soft bread crumbs1 #a_/d cup ,fat1 #a teaspoon ,put into an oiled baking dish a layer of left over oatmeal1 then a sprinkling of grated cheese1 pepper and salt1 another layer of oatmeal1 then cheese and seasonings2 continue until the dish is full4 ,melt the fat and mix with this the bread crumbs4 ,sprinkle over the top of the dish4 ,bake in a moderate oven until the crumbs are golden brown4 ,green ,pea ,loaf with ,white ,sauce 7#i7 ,dried green peas1 #a cup ,cold water1 #d cups ,boiling water1 #b quarts ,soft1 stale bread crumbs1 #a-a_/b cups ,milk1 #a-a_/b cups ,salt1 #a teaspoon ,pepper1 #a_/h teaspoon ,paprika1 #a_/b teaspoon ,grated onion1 #a_/b teaspoon ,egg1 #a ,fat1 #c tablespoons ,soak peas in cold water over night4 ,cook in boiling water until soft4 ,rub through a sieve4 ,to one cup of this pea pulp add bread crumbs1 milk1 seasoning1 egg 7slightly beaten71 and melted fat4 ,turn mixture into a small1 oiled bread pan4 ,set pan into a second pan1 containing water4 ,bake mixture #dj minutes or until firm4 ,remove loaf from pan4 ,serve with white sauce4 ,one-half cup of cheese may be added to one and one-half cups of the sauce4 ,mock ,sausage 7#h7 ,lima beans1 dried1 #a_/b cup ,bread crumbs1 #a_/c cup ,butter1 #c tablespoons ,egg1 #a ,pepper1 few grains ,salt1 #a_/d teaspoon ,sage1 #a_/b to #c_/d teaspoon ,pick over and wash beans1 cover with water1 and let soak over night4 ,drain2 cook in boiling salted water until tender1 about one and one-half hours4 ,force through a strainer1 add remaining ingredients4 ,shape into form of sausages1 roll in crumbs1 egg1 and crumbs again4 ,saut in fat until brown4 ,it requires about two-thirds cup crumbs and one-half egg for dipping sausage4 ,may be garnished with fried apples4 ,baked ,soy or ,togo ,beans 7#f7 ,soy beans1 known in the retail market as togo beans1 resemble navy beans in some ways4 ,they contain1 however1 a considerable amount of fat4 ,for this reason neither pork nor other fat is used in cooking them unless it is wanted for flavor4 ,they are considerably richer in protein also4 ,wash and pick over one quart of soy beans4 ,cover with boiling water1 boil for #aj minutes1 and soak over night in the same water4 ,in the morning pour off and save the water4 ,pour cold water over the beans and rub them between the hands to remove the skins1 which will float off in the water4 ,removing the skins in this way takes only two or three minutes and greatly improves the quality of the dish4 ,if a few skins are left on1 they will do no harm1 unless the dish is being prepared for a person of poor digestion4 ,drain the beans1 pour over them the water in which they were soaked1 and cook until tender at a temperature just below the boiling point4 ,pour off the water1 put the beans into a bean pot1 cover with cold water1 add one and one-half tablespoonfuls of salt1 and bake four or five hours in a covered dish4 ,remove the cover and bake one hour more4 ,peanut ,loaf 7#aj7 ,chopped peanuts1 #a cup ,bread crumbs1 #b cups ,egg1 #a ,milk1 #a cup ,salt1 #a-a_/b teaspoons ,paprika1 #a_/d teaspoon ,melted fat1 #a tablespoon ,mix dry ingredients1 add beaten egg and milk4 ,put into a greased pan1 pour the melted fat on top1 bake4 ,turn on a hot platter and serve with sauce4 ,sauce for ,loaf ,hot water1 #a cup ,beef cube1 #a ,juice #a lemon ,fat1 #b tablespoons ,flour1 #b tablespoons ,salt1 #a_/b teaspoon ,paprika1 #a_/h teaspoon ,few grains nutmeg ,melt fat1 add flour with seasoning1 add hot water in which beef cube has been dissolved4 ,just before serving add lemon juice4 ,this nut loaf with its accompanying sauce is a highly nutritious dish and is excellent for lunch or supper4 ,serve no meat or potatoes with it4 ,peanut ,butter ,bean ,loaf 7#aj7 ,peanut butter1 #a_/b cup ,cooked beans1 #a cup ,soft bread crumbs 7toasted71 #a cup ,milk1 #a cup ,salt1 #a teaspoon ,pepper1 #a_/b teaspoon ,the beans should be soaked over night and cooked in fresh water until tender4 ,press through a sieve1 add other ingredients1 mix well4 ,shape into a loaf1 place in pan1 and bake about two hours1 basting with melted fat and hot water4 ,peanut ,butter ,cream ,soup 7#aj7 ,milk1 #a quart ,onion 7grated71 #a small ,flour1 #a tablespoon ,melted fat1 #a tablespoon ,peanut butter1 #a cup ,bay leaf1 #a ,celery 7chopped7 #c stalks ,celery salt1 #a saltspoon ,salt1 #a_/b teaspoon ,a little white pepper ,dash of paprika ,heat milk in a double boiler1 add peanut butter1 onion1 bay leaf1 chopped celery1 and other seasoning4 ,while the milk is heating1 melt fat in a separate sauce pan1 stirring in flour as for cream sauce4 ,when smooth add the hot milk1 after straining through a sieve4 ,serve at once with croutons or tiny squares of bread browned till crisp4 ,peanut ,fondue 7#h7 ,peanuts1 shelled1 #a cup ,bread crumbs 7soft71 #a cup ,milk1 #a-b_/c cups ,egg1 #a ,salt1 #a-a_/b teaspoons ,cayenne ,grind peanuts in a meat grinder4 ,mix all ingredients except the white of the egg4 ,beat the egg white stiff and fold in4 ,turn into a buttered pudding dish and bake in a moderate oven #cj to #ce minutes4 ,peanut ,soup 7#aj7 ,blanched shelled peanuts1 #b cups ,onion1 #a_/d cup ,celery1 #a_/d cup ,carrot1 #a_/d cup ,water1 #b-a_/b cups ,fat1 #a_/d cup ,flour1 #b tablespoons ,salt1 #a teaspoon ,paprika1 #a_/b teaspoon ,milk1 #b cups ,chop and crush the nuts until very fine2 add the vegetables and water2 simmer #bj minutes4 ,make a white sauce of the other ingredients1 mix the two mixtures thoroughly and serve4 ,potato ,soup with ,carrots 7#d7 ,potatoes1 #c medium ,water1 #b cups ,flour1 #d tablespoons ,soup greens ,onion1 #b slices ,sprigs of parsley ,milk1 #a-a_/b cups ,carrot1 #a ,fat1 #a-a_/b tablespoons ,salt and pepper ,stalk of celery ,wash and pare potatoes4 ,cook in boiling salted water until they are soft4 ,rub through colander4 ,use water in which potatoes were cooked to make up the two cups of water for the soup4 ,cook carrot cut in cubes in boiling water until soft2 drain4 ,scald milk with onion1 celery1 and parsley4 ,add milk and water to potatoes4 ,melt fat in sauce pan1 add flour1 and cook for three minutes4 ,slowly add soup1 stirring constantly4 ,boil for one minute1 season with salt and pepper4 ,add cubes of carrots and serve4 ,salmon en ,casserole 7#a7 ,cook one cup of rice4 ,when cold line baking dish4 ,take one can of salmon and flake4 ,beat two eggs1 one-third cup of milk1 one tablespoon of butter1 pinch of salt1 dash of paprika4 ,stir into the salmon lightly1 cover lightly with rice4 ,steam one hour1 serve with white sauce4 7,this may also be made with barley instead of rice47 ,scalloped ,salmon 7#a7 ,salmon1 #a can ,egg1 #a ,milk1 #a pint ,flour1 #b rounding tablespoons ,butter1 #a-a_/b tablespoons ,put the milk on stove in double boiler1 keeping out one-half cup4 ,mix butter and flour to a smooth paste1 and add the egg well beaten1 then the one-half cup of cold milk4 ,mix well and then stir into the milk1 which should be scalding4 ,stir until smooth and thick like gravy4 ,season with salt and pepper and set aside to cool4 ,butter a baking dish and fill with alternate layers of flaked salmon and the cream dressing4 ,the top layer should be of the dressing4 ,sprinkle with cracker crumbs and bake one-half hour in moderate oven4 ,salmon ,loaf 7#a7 ,salmon1 #a small can ,egg1 #a ,cracker crumbs1 #a cup ,sweet milk1 #b tablespoons ,paprika ,nutmeg ,salt ,remove bones from salmon2 break into small pieces1 add well beaten egg1 seasoning1 and cracker crumbs2 bake in a well buttered dish for #ae minutes2 serve hot for lunch4 ,tamale ,pie 7#ab7 ,corn meal1 #b cups ,salt1 #b #a_/b teaspoons ,boiling water1 #f cups ,onion1 #a ,fat1 #a tablespoon ,hamburger steak1 #a pound ,tomatoes1 #b cups ,cayenne pepper1 #a_/b teaspoon1 or ,chopped sweet pepper1 #a small ,salt1 #a teaspoon ,make a mush by stirring the corn meal and one and one-half teaspoons salt into boiling water4 ,cook in a double boiler or over water for #de minutes4 ,brown the onion in the fat1 add the ,hamburger steak1 and stir until the red color disappears4 ,add the tomatoes1 pepper1 and salt4 ,grease a baking-dish1 put in a layer of corn meal mush1 add the seasoned meat1 and cover with mush4 ,bake #cj minutes4 ,serves six4 ,turkish ,pilaf 7#c7 ,washed rice1 #a cup ,raw lean beef or lamb1 #a pound ,salt1 #a teaspoon ,boiling water1 #b cups ,small onion or garlic1 #b cloves ,tomatoes1 #b cups ,olive oil or any fat1 #b tablespoons ,fry onion cut in small pieces or the garlic in the fat until slightly brown2 add rice1 seasonings1 water1 tomatoes1 meat1 and cook in a covered dish until the rice is soft4 ,the meat may be omitted1 the rice cooked in the tomatoes and water1 and the whole covered with grated cheese and baked until cheese is melted4 ,vegetable ,stew ,beef1 #a_/b pound ,mutton1 #a_/b pound ,carrots1 diced1 #a_/b cup ,potatoes1 diced1 #b cups ,tomatoes1 canned1 #c_/d cup ,fat1 #b tablespoons ,carrot1 #a whole ,onion1 sliced1 #c tablespoons ,cabbage1 chopped1 #a cup ,flour1 #a_/d cup ,bay leaf1 #a_/b leaf ,cloves1 #f ,peppercorns1 #f ,parsley1 chopped1 #b tablespoons ,salt1 #b teaspoons ,thyme1 #a sprig ,water1 #g cups ,cut meat in small pieces1 brown with onion in fat1 add water1 one carrot in which cloves have been imbedded1 and other vegetables4 ,tie bay leaf1 thyme1 and peppercorns together in a piece of cheesecloth and cook with stew about two hours 7till vegetables are done74 ,remove bag of seasonings1 thicken stew with flour4 ,add more salt if needed4 ,,puddings ,apricot ,tapioca ,pudding 7#d7 ,apricots1 #f ,sugar1 #a_/b cup ,pearl tapioca1 #a cup ,salt1 #a_/b teaspoon ,boiling water1 #c cups ,cover the tapioca with cold water and soak for one hour4 ,drain off the cold water1 add the boiling water and salt1 and cook over water 7in a double boiler if you have one7 until the tapioca is transparent1 and no hard center portion remains4 ,this will require about #cj minutes4 ,place the apricots in a buttered baking dish4 ,add sugar to the tapioca1 pour this over the apricots1 add apricot juice1 and bake in a moderate oven for about #bj minutes4 ,cool and serve4 ,if dried apricots are to be used1 they should be soaked over night or several hours in cold water sufficient to cover them4 ,cook in the water in which they have soaked until they are tender4 ,cereal ,pudding 7#h7 ,left over cereal1 #c-a_/b cups ,apple sauce1 #a_/b cup or ,apple1 #a ,sugar1 #a tablespoon ,butter1 #a tablespoon ,bread crumbs1 #b tablespoons ,put a layer of cereal in the bottom of a buttered baking dish1 then a layer of apples or sauce1 then sugar if the sauce has not been sweetened4 ,then put in another layer of cereal1 cover with buttered crumbs4 ,bake #cj minutes if it has apple sauce in it1 one hour if raw apples are used4 ,serve with cream4 ,cereal ,date ,pudding 7#aa7 ,cereal 7half corn meal and half farina71 #c_/d cup ,boiling water1 #c cups ,salt1 #c_/d teaspoon ,chopped dates1 #a cup ,oleomargarine1 #a tablespoon ,corn syrup 7light71 #a_/b cup ,egg1 #a ,stir the cereal mixture gradually into the boiling water1 to which the salt has been added4 ,cook directly over the flame for about five minutes1 stirring constantly1 and then cook over water for one and one-half hours4 ,add oleomargarine1 syrup1 egg1 well beaten1 and chopped dates4 ,turn into a greased baking dish and bake for about #cj minutes in a moderate oven 7#cfj-cij ,f474 ,chocolate ,bread ,pudding 7#aa7 ,bread1 broken in small pieces1 #b #a_/b cups ,corn syrup 7dark71 #a_/b cup ,brown sugar1 #a_/d cup ,egg1 #a ,salt1 #a_/d teaspoon ,chocolate1 #b squares ,milk1 #a #a_/b cups ,hot water1 #a #a_/b cups ,vanilla1 #c_/d teaspoon ,soak bread in milk2 add syrup1 brown sugar1 egg1 well beaten1 and salt4 ,melt chocolate in water2 add gradually to bread mixture4 ,add vanilla4 ,bake in custard cups1 set in hot water1 in a moderate oven4 ,eggless ,steamed ,pudding 7#aa7 ,flour1 #a #b_/c cups ,soda1 #a_/b teaspoon ,salt1 #a_/d teaspoon ,cloves1 #a_/d teaspoon ,allspice1 #a_/d teaspoon ,nutmeg1 #a_/d teaspoon ,cinnamon1 #a_/b teaspoon ,hardened vegetable fat1 #c tablespoons ,molasses1 #a_/b cup ,milk1 #a_/b cup ,raisins 7seeded and cut in pieces71 #a cup ,sift together the flour1 soda1 salt1 and spices2 add the raisins4 ,to milk add molasses and melted fat2 add liquid mixture gradually to dry ingredients4 ,stir thoroughly4 ,turn into greased molds1 filling them a little over half full2 cover and steam for about two and one-half hours4 ,serve with pudding sauce or milk4 7,baking powder cans are satisfactory molds for steamed puddings47 ,honey ,pudding 7#e7 ,honey1 #a_/b cup ,bread crumbs1 #f ounces ,milk1 #a_/b cup ,rind of half a lemon ,ginger1 #a_/b teaspoon ,eggs1 #b ,butter1 #b tablespoons ,mix the honey and the bread crumbs and add the milk1 seasonings1 and yolks of the eggs4 ,beat the mixture thoroughly and then add the butter and the whites of the eggs well beaten4 ,steam for about two hours in a pudding mold which is not more than three-quarters full4 ,indian ,pudding 7#c7 ,milk1 #a quart ,molasses1 #a_/b cup ,corn meal1 #a_/c cup ,ginger1 #b teaspoons ,salt1 #a teaspoon ,cold milk1 #a cup ,pour milk1 scalded1 over meal1 and cook #bj minutes2 add salt1 ginger1 and molasses4 ,cook slowly in a buttered baking dish two hours4 ,when half done1 add the cold milk and finish cooking4 ,baked ,indian and ,apple ,pudding 7#h7 ,corn meal1 #a_/d cup ,milk1 #b cups ,salt1 #a_/b teaspoon ,ginger1 #a_/b teaspoon ,molasses1 #a_/d cup ,apple1 #a ,sift corn meal slowly into the scalded milk1 stirring constantly4 ,cook in double boiler #cj minutes1 stirring occasionally4 ,add salt1 ginger1 and molasses4 ,put into greased baking dish and bake one hour in a slow oven1 stirring occasionally4 ,slice apple and stir into pudding4 ,bake until apple is tender4 ,prune ,brown ,betty 7#aa7 ,cooked prunes1 stoned and cut into halves1 #b-a_/b cups ,bread crumbs 7dry71 #a_/b cup ,corn syrup 7dark71 #a_/d cup ,lemon juice1 #c tablespoons ,grated rind of #a_/d lemon ,cinnamon1 #a_/d teaspoon ,salt1 #a_/b teaspoon ,oleomargarine1 #a tablespoon ,prune juice1 #a_/b cup ,mix together heated prune juice1 fat1 salt1 corn syrup1 lemon juice1 lemon rind1 and cinnamon4 ,moisten bread crumbs with part of this mixture4 ,into a greased baking dish put alternate layers of bread crumbs and prunes1 pouring part of liquid mixture over each layer of prunes4 ,bake in a moderate oven about #de minutes4 ,rice ,pudding 7#aa7 ,rice1 #a_/d cup ,milk1 #c_/d cup ,corn syrup 7light71 #b tablespoons ,nutmeg1 #a_/d teaspoon ,raisins1 #c_/d cup ,cook the rice in boiling salted water1 until soft4 ,pour off water1 add milk1 syrup1 nutmeg1 and raisins4 ,bake in a moderate oven 7#cgj-chj ,f47 for #dj minutes4 ,spiced ,pudding 7#aa7 ,browned crusts of bread1 #a cup ,scalded milk1 #b cups ,molasses1 #a_/b cup ,raisins1 #a_/b cup ,salt1 #a_/b teaspoon ,nutmeg1 #a_/d teaspoon ,cinnamon1 #a_/d teaspoon ,cloves1 #a_/d teaspoon ,soak the crusts in the milk until soft4 ,add molasses1 salt1 spices1 and raisins4 ,bake in a moderate oven 7#cfj-chj ,f471 stirring occasionally at first4 ,serve with milk or cream4 99 99 99 99 99 ,the following pages contain advertisements of books by the same author or on kindred subjects4 ,,feeding ,,the ,,family ,,by ,,mary ,,swartz ,,rose ,illustrated1 #b4aj ,this is a clear and concise account in simple every-day terms of the ways in which modern knowledge of the science of nutrition may be applied in ordinary life4 ,the food needs of the different members of the typical family group--men1 women1 infants1 children of various ages--are discussed in separate chapters1 and many concrete illustrations in the form of food plans and dietaries are included4 ,the problems of the housewife in trying to reconcile the needs of different ages and tastes at the same table are also taken up1 as are the cost of food and the construction of menus4 ,a final chapter deals with feeding the sick4 ,the volume is so simply and entertainingly written that it cannot but be enjoyed by anyone interested in the planning or preparation of household meals1 and it would be difficult to imagine a more helpful book to put into the hands of a reader desiring information along such lines4--,trained ,nurse4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york 99 99 99 99 99 ,a ,,laboratory ,,hand-,,book ,,for ,,dietetics ,,by ,,mary ,,swartz ,,rose1 ,,ph4,d4 ,assistant ,professor1 ,department of ,nutrition1 ,teachers ,college1 ,columbia ,university ,cloth1 #hvo1 #a4aj ,investigations into the quantitative requirements of the human body have progressed so far as to make dietetics to a certain extent an exact science1 and to emphasize the importance of a quantitative study of food materials4 ,this little book explains the problems involved in the calculation of food values and food requirements1 and the construction of dietaries1 and furnishes reference tables which will minimize the labor involved in such work without limiting dietary study to a few food materials4 ,only brief statements of the conditions affecting food requirements have been made1 the reader being referred to general textbooks on the subject of nutrition for fuller information1 but such data have been included as seem most useful in determining the amount of food for any normal individual under varying conditions of age and activity4 ,,table ,,of ,,contents ,,part ,i ,,food ,,values ,,and ,,food ,,requirements ,,the ,,composition ,,of ,,food ,,materials4 ,,the ,,functions ,,of ,,food4 ,food as a ,source of ,energy4 ,food as ,building ,material4 ,food in the ,regulation of ,body ,processes4 ,,food ,,requirement4 ,the ,energy ,requirement of ,normal ,adults4 ,the ,energy ,requirement of ,children4 ,the ,energy ,requirement of the ,aged4 ,the ,protein ,requirement4 ,the ,fat and ,carbohydrate ,requirement4 ,the ,ash ,requirement4 ,,part ,,ii ,,problems ,,in ,,dietary ,,calculations ,studies in ,weight1 ,measure1 and ,cost of ,some ,common ,food ,materials4 ,relation between ,percentage ,composition and ,weight4 ,calculation of the ,fuel ,value of a ,single ,food ,material4 ,calculation of the ,weight of a ,standard or #ajj-;,calorie ,portion4 ,food ,value of a ,combination of ,food ,materials4 ,distribution of ,foodstuffs in a ,standard ,portion of a ,single ,food ,material4 ,calculation of a ,standard ,portion of a ,combination of ,food ,materials4 ,analysis of a ,recipe4 ,modification of ,cow's ,milk to a ,required ,formula4 ,calculation of the ,percentage ,composition of a ,food ,mixture4 ,the ,calculation of a ,complete ,dietary4 ,scoring of the ,dietary4 ,,reference ,,tables ,refuse in ,food ,materials4 ,conversion ,tables--,grams to ,ounces4 ,conversion ,tables--,ounces to ,grams4 ,conversion ,tables--,pounds to ,grams4 ,food ,values in ,terms of ,standard ,units of ,weight4 ,ash ,constituents in ,percentages of the ,edible ,portion4 ,ash ,constituents in ,standard or #ajj-;,calorie ,portions4 ,,appendix ,the ,equipment of a ,dietetics ,laboratory4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york 99 99 99 99 99 ,,the ,,food ,,problem ,,by ,,vernon ,,kellogg ,,and ,,alonzo ,e4 ,,taylor4 #a4be ,food is always more or less of a problem in every phase of its production1 handling and consumption4 ,it is a problem with every farmer1 every transporter and seller1 every householder4 ,it is a problem with every town1 state and nation4 ,and now very conspicuously1 it is a problem with three great groups1 namely the ,allies1 ,the ,central ,empires and ,the ,neutrals2 in a word it is a great international problem4 ,these sentences from the introduction indicate the scope of ,the ,food ,problem by ,vernon ,kellogg and ,alonzo ,e4 ,taylor4 ,both authors are members of the ,united ,states ,food ,administration4 ,dr4 ,kellogg is also connected with the ,commission for relief in ,belgium and professor in ,stanford ,university4 ,mr4 ,taylor is a member of the ,exports ,administrative ,board and professor in the ,university of ,pennsylvania4 ,the preface is by ,herbert ,hoover1 ,united ,states ,food ,administrator and ,chairman for the ,commission of ,relief in ,belgium4 ,the food problem of today1 of our nation1 therefore1 has as its most conspicuous phase an international character4 ,some of the questions which the book considers are3 ,what is the ,problem in detail8 ,what are the general conditions of its solution8 ,what are the immediate and particulars which concern us1 and are within our power to affect8 ,and finally1 what are we actually doing to meet our problem8 ,,table ,,of ,,contents ,introduction3 ,the ,international ,problem4 ,part ,i4 ,the ,problem and the ,solution4 ,chapter ,i4 ,the ,food ,situation of the ,western ,allies and the ,united ,states4 ,,ii4 ,food ,administration4 ,,iii4 ,how ,england1 ,france and ,italy are ,controlling and ,saving ,food4 ,,iv4 ,food ,control in ,germany and ,its ,lessons4 ,part ,,ii4 ,the ,technology of ,food ,use4 ,chapter ,v4 ,the ,physiology of ,nutrition4 ,,vi4 ,the ,sociology of ,nutrition4 ,,vii4 ,the ,sociology of ,nutrition 7,continued74 ,,viii4 ,grain and ,alcohol4 ,conclusion3 ,patriotism and ,food4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york 99 99 99 99 99 ,,two ,,textbooks ,,of ,,the ,,household ,,arts ,,by ,,helen ,,kinne1 ,professor1 ,,and ,,anna ,m4 ,,cooley1 ,associate ,professor of ,household ,arts ,education1 ,teachers ,college1 ,columbia ,university ,cloth1 #abmo1 ill4 #a4aj ,,foods ,,and ,,household ,,management ,treats specifically of foods1 their production1 sanitation1 cost1 nutritive value1 preparation1 and serving1 these topics being closely interwoven with the practical aspects of household management2 and they are followed by a study of the household budget and accounts1 methods of buying1 housewifery1 and laundering4 ,it includes about #afj carefully selected and tested recipes1 together with a large number of cooking exercises of a more experimental nature designed to develop initiative and resourcefulness4 ,the book is new1 practical1 and economical4 ,it is well illustrated and attractively bound4 ,,shelter ,,and ,,clothing ,this book takes up fully1 but with careful balance1 every phase of home-making3 location1 structure1 plan1 sanitation1 heating1 lighting1 decorating1 and furnishing4 ,the second part is devoted to textiles1 sewing1 and dressmaking4 ,sewing1 drafting1 designing1 fitting1 and cutting are treated in considerable detail as is also the making of the personal budget for clothing4 ,the authors hold that harmony will be the keynote of the home in proportion as the makers of the home regard the plan1 the sanitation1 the decoration of the house itself1 and as they exercise economy and wisdom in the provision of clothing4 ,,the ,,macmillan ,,company ,publishers #fd-ff ,fifth ,avenue ,new ,york